Creamy Chicken Noodle Soup
In the bag:
1 pint chicken
1 can carrots, drained and chopped up
1 lb. egg noodles
1 lg. can cream of chicken soup
12 cubes chicken bouillon
Directions:
Mix the bouillon cubes with 12 c. of water. Stir to dissolve. Add everything else to the pot except the noodles. Bring to a boil and add the noodles. Cook until the noodles are done. About 10 minutes.
In times of plenty stir in more veggies (celery, broccoli, etc) with the carrots or a handful of fresh spinach right before serving.
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