Chicken Noodle Soup

Jessica Robinson
8th Ward

INGREDIENTS
6Tbsp chicken bullion base
3 x 10 oz. packages frozen mixed vegetables
2 x 10 oz. cans diced chicken (1 1/2 lbs. precooked cut up chicken)
6 oz. dry egg noodles

INSTRUCTIONS
Dissolve 6 Tbsp chicken bullion base in 2 1/2 quarts of water in a soup pot.  Add 3-10 oz. packages frozen mixed vegetables, 2-10 oz. cans diced chicken (or 1 1/2 lbs. precooked cut up chicken) and 6 oz. dry egg noodles.  Bring to a boil, simmer 5-10 minutes.  Makes 4 quarts finished soup.  (I added a can of cream of chicken soup, as well, just to make it a little creamy.)