Deseret News | Mary Williams Dockstader's Chicken Noodle Soup

Mary Williams Dockstader's Chicken Noodle Soup

Soups > Noodles >

Author: Mary Williams Dockstader

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Ingredients

1 fryer chicken
1 small package noodles
1-2 cans cream of chicken or creamy chicken mushroom soup (or both)
1 can diced carrots and peas, drained

Directions

Cover chicken with water and boil until tender. Remove chicken from broth and cut meat off bones into bite-size pieces. Set aside.

Let liquid cook and skim off fat. Add small package of noodles to liquid. Cook until partially done. Add soup and enough water to get desired consistency and flavor. Cook until noodles are done but not mushy. Stir in carrots and peas, if desired. Simmer until heated through.