Ingredients:
7 cups water
7 chicken bouillon cubes
1/2 can cream of chicken soup
8 ounces egg noodles ( I use the wide ones)
1 can Veg-All
1/2 teaspoon dried dill weed
1/4 teaspoon of chopped bay leaves or 1 bay leaves
salt and pepper
1 dash celery salt, if you have it
Directions:
Bring the water almost to a boil and add the cubes.
Dissolve cubes.
Once it has reached a boil pour in egg noodles.
Cook for 5 minutes and then add vegall, cream of soup, dill weed, bay leaf, salt, pepper, and celery salt.
Continue cooking for 5 minutes.
Serve with a nice grilled cheese sandwich.
PS Will thicken upon standing.
Servings: 4-6
Time preparation: 5 min.
Time total: 15 min.