I love the chicken soup with dumplings that I grew up on - but it’s a bit time consuming at the last minute.  The fifteen minutes before getting dinner on the table can be hectic, which is why adding a few canned ingredients to this soup is so easy.

This is a good choice for using up leftover cooked chicken.  It takes very little time to chop carrots, celery, and onions - and they cook right along with the noodles. 

The recipe source (ourrecipeclub) mentions they sometimes make homemade noodles instead of using the dried homestyle noodles - which I think would be wonderful.  Someday I’ll tackle that skill - but in the meantime, I’ll opt for convenience.

I’m not crazy about evaporated milk - but it’s hard to detect it’s flavor here.  It, along with the canned cream of chicken soup, really makes a creamy texture.  Enjoy this either as a soup, or a main dish - so good.

Adapted from:  ourrecipeclub.blogspot.com

Ingredients:

5 cups hot water

2 Tbs Chicken Soup Base (I use “Better Than Bouillon”)

2 cups chopped carrots

2 cups chopped celery

1/2 cup chopped yellow onion

2 cans condensed cream of chicken soup

1 can evaporated milk (11 oz)

2 cups cooked, diced chicken

4 cups Grandma’s Homestyle Egg Noodles (or equivalent)

Directions:

Heat hot water and chicken soup base together as you chop vegetables.

Add vegetables and bring to a boil.

Add egg noodles, bringing to a boil once again.

Allow to simmer until vegetables and noodles are tender. 

You will notice the chicken flavored liquid has reduced significantly. 

Add the cream of chicken soup and the evaporated milk.

Stir until completely combined.  Allow to simmer till flavors blend.

Makes 2-1/2 quarts, or ten 1-cup servings.