Creamy Chicken Noodle Soup
"I love creamy soups, so I altered a chicken pot pie recipe to make this soup."
submitted by: Nicole Soderquist
serves: 6
Ingredients:
1/2 cup butter
1/2 cup flour
1 cup chopped onion
3-4 cups milk
2 chicken bouillon cubes
2 cups diced carrots
3 cups chicken - cut into 1 inch squares
2 cups egg noodles
Salt and pepper to taste
Directions:
1. Melt butter in 5-quart saucepan. Stir in flour and onion. Cook, stirring until bubbles, remove from heat.
2. Dissolve bouillon cubes in 2 cups milk by microwaving for 4 minutes, then add to saucepan. Heat to boiling, stirring constantly. Boil and stir 2 minutes.
3. Stir in remainder ingredients and add additional milk for desired consistency. Stir occasionally while simmering for 30 min. or until noodles, carrots and chicken are well cooked.
