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11Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 24 oz. egg noodles (frozen)
- 14.7 oz. cream of chicken soup (cans -, sometimes i use 1 can chicken and 1 can cream of celery)
- 1 stick butter (1/2 cup, cut into pieces)
- 32 oz. chicken broth
- noodles
- mixed vegetables (optional - i didn't use this time)
- chicken (buillon to taste - optional - i add about a teaspoon of better than buillion chicken flavored paste - for a richer chicken flavor)
- 6 boneless, skinless chicken breasts (small, or 4 large)
- salt
- pepper
- parsley
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Reviews(4)
Kathy H. 2 years ago
It was very good! My husband and grandkids all went back for more. We will
be making this again in the near future. Thank you!
Vicky Treffert 6 years ago
Very delicious! I added a little bit of rosemary to the chicken. The kids loved every bit of it
Joe Handy Hagfish 8 years ago
this was soo easy but it tasted like it took all day to make. this was by far one of the best chicken soup i have had. it wasnt real soupy which was great cause we put it over mashed potatoes. when i ate leftovers i added some chicken broth so i would keep in mind buying extra for the meal. there was so much left over which was great too.