Main MealsRECIPESSoups
Chicken Noodle Soup
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I have a old 7th ward cookbook that is held together by a rubber band. I don’t know what year it was put together, but I have made this chicken noodle soup so many times. It is easy and so good. The sister who submitted this recipe was Jo Ann Randal.
Ingredients
- 3 cooked chicken breasts
- 4-5 cans chicken broth
- 1 small onion, chopped
- 1 cup diced celery
- 1 cup diced carrots
- 2 cups dry noodles
- 2 tablespoons parsley, chopped ( or 1 tablespoon dry parsley)
- 3 chicken bouillon cubes
- salt and pepper
- celery leaves, chopped
- 1 can cream of chicken soup
Instructions
- Put chicken, broth, onions, celery, carrots, parsley, bouillon cubes, celery leaves, in a pot and simmer until vegetables are fork tender, add dry noodles cook another 5 minutes. Just before serving add cream of chicken soup and stir until mixed well. Season with salt and pepper to taste. Serve hot.
Notes
I have a noted on the recipe for 1 1/2 cups it is 5 weight watcher points
