Mom sent this to me via email last week per Chad's request.
CHICKEN NOODLE SOUP
1 lb. chicken tenders
3/4 pkg. Country Noodles
1 lg. onion, chopped
4 stalks celery, chopped
2 tsp. each of onion and celery salts
2 cups grated carrots,
about 3 quarts of water
3 Tblsp. instant chicken bouillon
Sauce
1/2 cup real butter (no margarine)
3/4 cup flour
1 quart milk
Bring sauce to boil. Boil about 2 minutes, stirring constantly. Add to soup mixture.
Method: I cook my chicken in the microwave and to the rest of the soup in the crockpot. Soup has a better fllavor if simmered for a few hours before serving. Keeps well and reheats well.Cook chicken. Break meat into bite-size pieces. Chop onion, celery, grate carrots and add to water, bouillon and salts. You can use a little more bouillon instead of onion and celery salts if you desire. Bring to boil and then simmer till veggies are nearly done. Add sauce, chicken and noodles. Simmer until noodles are done. Amount of noodles is personal preference.
NOTE: I made this today for dinner....so yummy! I cooked it differently, I threw everything in the crockpot together and cooked for 4-5 hours on low. Turned out great!
2 comments:
I made this a few weeks ago when we had the missionaries for dinner, and they ate several bowls between them. Loved it!
Marne, when you said you threw everything in the crockpot, did you mean everything? :)The sauce ingredients too? Or when did you put the sauce in?
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