This is really hearty and filling and yummy.
6-7 or 8 cups chicken broth (start with 6)
1 T chicken bouillon
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, extra wide egg pasta – cooked
1 1/2 lbs cooked, cooled, chopped chicken breast
2 cans cream of chicken soup
1 – 12oz can evaporated milk
Boil the chicken broth, bullion, carrots, onion and celery for 10-15 minutes, until all the veggies are soft. Add the cream of chicken soup and milk and stir well (get an idea for the thickness of the soup and add more broth if you want). Add noodles and chicken. Stir well.
We loved these with Magelby’s rolls.