What you need:
- 4 cups chicken, cooked and shredded
- 2 cans (24 oz. each) cream of chicken soup
- 6 cups water
- 2 cups frozen peas
- 1 cup chopped carrots
- 3 cups frozen corn
- 3/4 tsp. pepper
- 1/2 tsp. salt
- 1 Tbsp. garlic powder
- 16 oz. egg noodles
- Chopped parsley for garnish
- Biscuits for garnish
Directions:
- Combine chicken, cream of chicken soup, water, peas, carrots, corn, and spices in a large stock pot.
- Bring to a simmer and cook for about 10 minutes to heat through.
- Meanwhile, cook the noodles according to package. Drain and add to the stockpot.
- Serve soup topped with parsley and a biscuit.
Recipe from Kleinworth & Co
Posted on Fantastical Sharing of Recipes