Creamy Chicken Noodle Soup
28 oz. chicken broth
1 cube (or 1 Tbs.) chicken bouillon
2-3 carrots, sliced
2-3 celery stalks, sliced
1/2 medium onion, chopped fine
8 oz. noodles (I used No Yolk wide egg noodles - lots of protein, no fat!)
1 pound chicken, cooked and diced
2 cans cream of chicken soup
12 oz. evaporated milk
Boil broth, bouillon, carrots, celery and onion for 20 minutes or until tender.
Cook noodles with another chicken bouillon cube and drain.
Add noodles, diced chicken, cream of chicken soup and evaporated milk. Heat, add a few shakes of pepper and serve!
(Goes awesome with my homemade bread recipe!)