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Chicken Noodle Soup

Prep
Cook
Serves 6people
Ingredients
2
cups carrots, peeled and sliced
2
cups diced celery
1/2
cup onion, chopped
2
cans chicken broth
2
cans cream of chicken soup
1 1/2
cans evaporated milk
1 1/2
sticks of butter
3/4
cup flour
2
cups cooked, cubed chicken
4
cups wide cooked, egg noodles
Directions
1.
Simmer carrots, celery, and onion in 3 C. water and 2 bouillon cubes until tender.
2.
Add chicken broth, soup, and milk.
3.
On stove top, melt butter and flour.
4.
Add to soup mix.
5.
Add chicken and noodles.
6.
Bring to a boil, and let simmer for 10-15 minutes.
7.
You can skip the butter and flour part, if you want your soup thinner).

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