Chicken Noodle Soup

Chicken Noodle Soup

2 Cans cooked chicken breast
2 Cans chicken broth
2 Cans cream of chicken soup
1 Large can evaporated milk
1  Stick butter

1.    Cook first 5 ingredients until margarine melts, adding salt and pepper to taste.
2.    Boil noodles until tender, then add to chicken soup.

The evaporated milk makes this more of a creamy soup.  Delicious! 

*Low-fat butter and low-fat cream of chicken may be substituted without a change in taste*

Original Recipe from the kitchen of: Mama June Maxwell

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