How to creamy chicken noodle soup

Cut the 3 chicken breasts in half and boil.

Take the chicken breasts out of the water and run cold water on them to cool them off. Dump the water.

Meanwhile, add the evaporated milk and broth to the pot, and set to medium heat.

Drain, and shred the chicken with your hands. You can cut it up, or she'd it with forks if you want, but it's just not the same. Trust me.

Throw the pups a piece. Yes, it's an actual , no joke step. It's boiled chicken, that is totally fine with pretty much any diet you have them on. So it's almost mean if you don't. Really... Do it.

Add the remaining shredded chicken to the pot.

Add the bag of frozen vegetables.

Add the bag of frozen egg noodles and stir the pot.

Turn the heat up juuuuuuuust a bit. :-)

Keep a close eye on it. It's going to start to this.

Stir often, let it boil for about 10 minutes or so. Then turn the heat back down to low, or low-ish. About like this...

Add salt to taste.

Add pepper to taste. I like a lot of pepper :)

Turn it down to low. Now this is when you wait patiently for it to thicken. It will, I swear. Meanwhile, gently stir about every 5 min to prevent an unattractive film from developing on top.

It should be ready to serve in about 15-20 minutes. It will end up looking about like this. Enjoy!!!

Watch the video: Creamy Chicken Noodle Soup with Michaels Home Cooking

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