[Home] [Appetizer Recipes] [Casseroles/ Main Dishes] [Crock-pot Recipes] [Cookie Recipes]  [Pie Recipes] [Soups & Stews] [Vegetable Recipes] [Favorite Links]


Esther's Chicken Noodle Soup

  • 2-3 whole boneless chicken breast - cooked and diced. Save the water from which chicken was cooked in.

  • 3 stalks of celery - diced

  • 5 -6 carrots - peeled and cut into chunks (or 1 small bag of baby carrots)

  • 2 small onions - diced

  • 4 garlic cloves

  • 2-3 chicken bullion cubes

  • 1 (14 1/2-oz) can chicken broth

  • 1 (12-oz.) bag of Frozen egg noodle - home style

  • 1 (10 3/4-oz) can Campbell's Tomato Soup

Cook chicken in 8-10 c. water. Dice chicken and add back to the water the chicken was cooked in. Add celery, carrots, onions, and garlic cloves, bullion cubes, can of chicken broth. Simmer for up to two hours. Add tomato soup and egg noodles (cooked if not using frozen noodles).

Place in oven or stovetop for 1/2 to 1 hour more.

 More SOUP Recipes


[Home] [Appetizer Recipes] [Casseroles/ Main Dishes] [Crock-pot Recipes] [Cookie Recipes] [Pie Recipes] [Soups & Stews] [Vegetable Recipes] [Favorite Links]

Copyright 1999-2008, S.A.M., All Rights Reserved.
No part of Sharon's Recipe Box websites graphic design may be reproduced or copied in any form
without written permission from the copyright owner. All graphics are copyrighted.