Barb'S Creamy Chicken Noodle Soup
- 1 whole chicken
- 1 tsp. salt
- 2 chicken bouillon cubes
- 1 large Carnation cream or soy milk (1 1/2 c.)
- 4 Tbsp. flour or cornstarch
- 1 pkg. noodles
- Cover chicken with water; add salt and bouillon cubes.took until chicken is tender (45 minutes to an hour).
- Remove chicken and set aside to cool.
- Strain out 2 cups of broth into a large cooker.
- Pour in milk.
- Mix flour or cornstarch with 1/4 cup of cooled broth.
- Bring milk mixture to boil and slowly stir in the cornstarch mixture.
- Cook over low heat, stirring constantly until slightly thickened.
- Cook noodles according to package directions. Drain and add to broth.
- Remove chicken from bones and cut into bite size pieces.
- Add to noodle mixture and cook a few minutes more.
chicken, salt, chicken bouillon cubes, carnation cream, flour, noodles
Taken from www.cookbooks.com/Recipe-Details.aspx?id=110606 (may not work)