Pop’s Chicken Noodle Soup
Pop’s Chicken Noodle Soup
This is my family’s go-to dish when someone needs some extra love. It’s a crowd pleaser that’s gentle on the stomach and so very cozy!
Pop Canon’s Chicken Noodle Soup
Boullion cubes
1 Campbells cream of chicken soup
13oz of Evaporated Milk
Poultry seasoning to taste
1 cup of chopped celery for extra crunch
1. In a large pot, combine the chicken with 7 cups of water, 4 bouillon cubes, and pepper. Cook until the chicken is fully cooked and tender.
2. Remove the chicken from the pot and pull it apart into bite-sized pieces. Set aside.
3. Bring the broth to a rolling boil.
4. Drop in the egg noodles a few at a time and cook for about 20 minutes, or until tender.
5. Once the noodles are done, stir in the cream of chicken soup and the evaporated milk until fully combined and creamy.
6. Return the shredded chicken to the pot.
7. Sprinkle poultry seasoning over the soup to taste and stir well. Add celery if desired and let simmer.
Note: this will be better the second day, and the noodles will soak up most of the liquid!