Chicken Noodle Soup
  • 3 boneless chicken breasts
  • 4 qt water
  • 3 chicken bouillon cubes
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 16 oz bag mixed frozen vegetables
  • 1 12 oz bag egg noodles
  • Salt and pepper to taste
  1. Place water, chicken, salt and pepper in a large pan. Bring to a boil and cook until chicken is tender. Remove chicken, cool and dice. Return to water. Add bouillon cubes and the three cans of soup. Stir until soups are well blended. Add frozen vegetables and continue to cook until vegetables are tender. Add noodles and simmer until noodles are soft and tender.
  2. I don't care for mushrooms so I substitute another can of cream of celery soup and it turns out great.
My friend Joan gave me this recipe. It is so good and I make it for sick friends when I can...they just love it. And it is quick and easy to make for the most part.