This has to be one of my favorite recipes for homemade Chicken Noodle Soup. It's not like your typical soup. This one is creamy and full of flavor. We probably eat this soup 2-3 times each month during the winter time. It's also a great recipe for using items in your food storage.Lion House Chicken Noodle Soup
2 tsp. chicken bouillon
6 cups chicken soup stock
2 cups chopped carrots (1 1/2 c. Dehydrated Carrots)
2 cups chopped celery (1 1/4 c. Dehydrated Celery)
3/4 cup chopped onion (1/4 c. Dehydrated Onions)
2 cans cream of chicken soup
1/2 cup milk (1 1/2 T. Dry Powdered Milk + 1/2 c. Water)
2 cups cooked chicken*
4 cups uncooked noodles
salt/ pepper to taste
Boil chicken in water. Pull out and pull chicken into chunks. Add stock, chicken bouillon, vegetables, cream of chicken soup, and noodles to stock. Cook until vegetables are tender. Add chicken and milk.
*When I'm pressed for time and I think about it ahead of time I just purchase a rotisserie chicken from the store and shred it up.
Source: Everyday Food Storage