1 tsp. chicken bouillon 1 can cream of chicken
1 ½ c. chicken broth 2 Tbsp. evaporated milk(or 1/4 cup whole milk)
1 c. chopped carrots 1 c. cooked chicken
1 c. chopped celery 2 c. cooked egg noodles
¼ c. chopped onion Salt and pepper to taste
Heat chicken bouillon and broth together. Add carrots, celery, and onion and simmer until veggies are tender. Add cream of chicken soup and milk. Thicken with corn starch, then add chicken and noodles. (recipe has been cut in half)
Takes about 1hour
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