Mary Howells Chicken Noodle Soup

材料

Ingredients:

1 large onion, diced

4 stalks of celery, diced

4 carrots, sliced (optional)

1 pound cooked, diced chicken

1 gallon of water

2 generous spoons of Better Than Bouillon broth base

1 package Reames frozen noodles

1 large can or 2 small cans of cream of chicken soup

1 package cream gravy mix (mixed with a little water to avoid lumps)

1½ to 2 teaspoons McCormick No-Salt Garlic and Herb Seasoning

Additional salt and seasoning, to taste

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Mary Howell's Chicken and Noodles

Instructions:

1. Prepare the Broth:

Combine diced onion, celery, carrots, chicken, water, and Better Than Bouillon in a stockpot.

Bring to a boil, reduce heat, and simmer for 30 minutes.

2. Cook the Noodles:

Bring the broth and vegetables back to a boil.

Add the frozen noodles, bring back to a boil, then reduce heat and simmer until the noodles are tender and puffed up.

3. Add Creamy Base:

Stir in cream of chicken soup and prepared cream gravy mix. Mix thoroughly until combined.

For a creamier soup, add another package of cream gravy mix. To thin it out, add water.

4. Season:

Add McCormick Garlic and Herb Seasoning, starting with 1½ teaspoons. Stir well.

Taste and adjust salt or seasoning as needed.

Notes:

This recipe makes enough to fill a roaster.

Adjust seasoning to preference.

Enjoy!