Monday, November 22, 2010

Creamy Chicken Noodle Soup

1 tablespoon vegetable oil
2 large carrots, chopped
2 stalks celery, chopped
2 (10.75 ounce) cans Campbell's Cream of Chicken Soup
2 cups milk
1 cup cubed cooked chicken
1 cup cooked medium egg noodles

Heat oil in 3-qt. saucepan over medium heat. Add carrots and celery and cook until tender. Stir soup and milk into pan. Heat to a boil. Add chicken and noodles. Reduce heat to low. Cook and stir for 5 min. or until vegetables are tender.

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