Hearty Chicken Noodle Soup

from the Lion House cookbook...

Chicken Noodle Soup

3 cans Chicken Broth

2 tsp “Better then Bullion” Chicken Base

3 cups total of:

            Carrots

            Celery

            Onion (optional)

            Potatoes (optional)

2 cans Cream of Chicken Soup

¼ cup Evaporated Milk (or ½ cup Whole Milk)

Pkg. Egg Noodles

Chicken Breasts or Tenders (cubed)

Stove Top Directions:

Simmer Veggies in Chicken Broth and Chicken Base until tender.  Cook Noodles and Chicken both separately.  Add Cream of Chicken Soup and Milk then throw in Noodles and Chicken. 

Crock-Pot Directions:

Combine Chicken Broth, Chicken Base, uncooked Chicken, and veggies.  Cook on high until chicken is cooked and veggies are tender.  Add Noodles 30 minutes before serving.  About 5 minutes before serving add Milk and Cream of Chicken Soup.