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cream of chicken soup
defrost and clean out the inside of the chicken. place in a deep pot and cover with water. make sure chicken is submerged.
Add carrots, onion, salt pepper, chicken seasoning, and garlic powder to water. Bring water to a boil then turn to med-low. cook for about 30-40 minutes.
turn heat down to low then cook another 2-3 hours.
once done pull all the meat off the chicken. strain the broth into another pan (throw away veggies and bones. Put broth on to boil
add flour to the bag of egg noodles, shake to coat. dump noodles into the boiling broth. cook for 20-30 minutes
when the noodles are done, add the can of soup, mix well add the chicken last.