Hubby Home=Cooking Dinner this week...
Monday - Creamy Chicken Noodle Soup, Salad, Rolls
Tuesday- Left Overs
Wednesday - Cream Cheese Chicken
Thursday - Fettuccine Alfred, Garlic Bread
Friday - Taco Soup and Grilled Cheese
Saturday - Out
Sunday - Roast, Mashed Potatoes & Gravy, Rolls, and Corn
This recipe is to die for good and to die for easy...
Creamy Chicken Noodle Soup
5 cups chicken broth
2 handfuls of shredded carrots
3 stalks of celery finely chopped
1/2 chopped onion (optional)
2 cans cream of chicken soup
1 can evaporated milk
12 oz. bag of Reames homemade egg noodles (freezer section)
1 Rotisserie chicken
Pick all of the chicken off of the Rotisserie chicken and shred. Put chicken stock, carrots, celery, and noodles in chicken broth and boil for 20 minutes. Then add chicken, soup, and milk into broth and vegetable mixture. If the soup is not thick enough for your likings, make cornstarch and a little water into a paste and add to soup pot. Let thicken and serve with a yummy piece of bread or roll and salad!
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