Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Just as the title says, from :B

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chicken noodle soup based on what I had available at the time

2 butter garlic or plain Chicken breasts. no bones no skin
3/4-1 cup milk
2x 10 1/2 oz ‘cream of’ cans. 1 cream of chicken and 1 cream of veg of choice (I had onion)
2 whole med Potatoes,
3 whole Celery,
2-3 whole Carrots
12 oz Noodles (I had rotini)
water sufficient for diluting to a broth and boiling noodles
2TB Garlic powder
2TB Savory
2 TB Thyme
2TB Basil

1. Preheat oven to 375°F; put chicken in glass dish.
A: chop celery put in with chicken.

2. Put 2 ‘cream of’ cans in 2qt bowl plus milk plus enough water to dilute to a broth and to boil noodles .
A: Add garlic, savory, basil, and thyme liberally to own desired levels(I did about 2TB ea.).
B: Heat til boiling, stir frequently until cream soups are evenly distributed. Attention!! Be very wary of boil over! The milk, and cream based soups will foam up rapidly!

3. Chop carrots and potatoes; microwave steam 5 min with a few splashes water.
A: drain and put steamed potatoes and carrots in with chicken and celery. Bake for 36-38 min.

4. When broth is boiling add noodles.
A: Stir gently and constantly, and constantly adjust temp between med-low to med to avoid boil over. Boil and stir for ten minutes. When done remove from heat. Don’t drain.


5. When chicken is done cut into pieces, and gently stir chicken and veg into noodles.
Serve.