Wednesday, November 7, 2007

Chicken Noodle Soup

4 cups chicken broth
4 cups water + 4 bullion cubes
4 carrots (peeled and sliced)
2 celery stalks
5 chicken tenders (cooked and chopped)
1 can cream of chicken soup
2 cups egg noodles (cooked)

Boil broth, water, bullion and veggies until carrots are tender (about 6-7 minutes) Add chicken - heat through. Add cream of chicken soup - heat. Add cooked noodles. Serve.

Also, it's a matter of taste but I love to add fresh ground pepper (or just regular pepper). Don't add salt because the bullion and broth have enough. Enjoy!