It was time for some soup.
I have always felt like soup is the anecdote for any cold day/long week.
But today didn't call for just some can of soup, it called for some creamy, yummy homemade soup!
This recipe was SO YUMMY. Kody and I loved it and it made enough for lots of leftovers, so I am prepared for any more cold weather! I took the recipes from A Bear in the Kitchen and the Lion House Cookbook.
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INGREDIENTS:
3 chicken breasts, cooked and cubed
4 1/2 cups chicken broth/stock
3 tablespoons butter
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
2 cans cream of chicken soup
1/3 cup evaporated milk
8 oz homestyle dry egg noodles
salt and pepper to taste
4 1/2 cups chicken broth/stock
3 tablespoons butter
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
2 cans cream of chicken soup
1/3 cup evaporated milk
8 oz homestyle dry egg noodles
salt and pepper to taste
DIRECTIONS:
1. Melt butter in a skillet on medium then add onions, carrots, and celery and saute for about 4-5 minutes or until veggies are barely soft.
2. In a slow cooker combine chicken stock, cream of chicken soups, and evaporated milk.
3.Whisk. Add cooked chicken and vegetables. Cook on low for 2 1/2 hours,
4. Add cooked noodles, cover, and turn slower cooker to high and cook on high for 1 more hour.
4. Add cooked noodles, cover, and turn slower cooker to high and cook on high for 1 more hour.
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Let me know if you have any soup recipes, I will be wanting to make more this year!
xo
Spaghetti (Pasta) is mainly yellow, but to make the dish more lively, people ... short spaghetti, made from uncooked wheat flour or semolina flour (cereal) Vietnam virgin hair|Vietnam remy hair
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