Amish Chicken Noodle Soup
1- 1/2 cups of water 1 cup milk 1 tbsp butter or margarine 3 3/4 cups (6 oz) wide egg noodles (uncooked) 1 1/2 cup frozen vegetables 1 can (10-3/4 oz) cheddar cheese soup 2 cups (8 oz) chopped cooked chicken Method 1. In a large skillet over high heat, stir together water, milk, and butter; heat to a boil. 2. Stir in uncooked noodles until thoroughly coated with liquid; stir in vegetables. 3. Return to boiling; cover. 4. Reduce heat, simmer 8 minutes, stirring occasionally or until noodles are tender and most liquid is absorbed. 5. Reduce heat to low. 6. Stir in soup and chicken; heat through stirring occasionally. 7. Make sure your stir often after adding the chicken, it may tend to stick to the bottom of the pot/pan. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
