Disclaimer: Shawn would much prefer to simply eat Campbell's Condensed Chicken Noodle Soup (which is milk free), but since we were having his family over to celebrate Christmas, I thought I'd step it up a notch and make some homemade soup.
Chicken Noodle Soup (Makes approximately 6 servings)
2 cups cooked, shredded chicken
1/2 cup celery, diced
1/2 cup carrots, diced
1/8 cup onion, diced
1/8 cup butter or margarine
4 oz egg noodles
6 c water or broth
3 chicken bouillon cubes
1/4 teaspooon pepper
1 bay leaf
In a large stock pot, saute the celery and onion in the butter. When soft, add all other ingredients (except the noodles) and simmer for 30 minutes. Add noodles and simmer for 10 minutes. Remove bay leaf and serve.
Tips:
-If you use broth, you won't need the bouillon cubes. I saved the water from cooking the chicken and used that. I was short a few cups, so I added some additional water and a couple of bouillon cubes.
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