You know that chicken soup is supposed to have healing properties, and when I was a child, we always had good old Campbell's Chicken Noodle Soup. Over time, we kind of 'modified' how we made it, and it became a 'creamy' chicken noodle soup and I haven't turned back since.
Here's what you do:
- Take one can of Campbell's Condensed Chicken Noodle Soup.
- Pour it into a small saucepan and fill your can with milk.
- Pour all but about 1/3 cup of the milk into the pan, stir and heat to bubbling. (Bear in mind this is already cooked and doesn't need to cook for a long time.)
- While the soup is heating, add 1 teaspoon corn starch to the remaining milk, and stir it well.
- When the soup is bubbling, give the milk/corn starch mixture one last stir (the starch settles to the bottom) and pour it into the soup.
- Stir well until the soup is creamy and thick.
- Serve with crackers and (in my case) green olives or dill pickles.
This is an easy, tasty and very comforting soup for when you don't feel well. I have fond memories of eating this when I was a child, AND when I was a single working girl, living alone and needing something warm and yummy for dinner!
Thanks for all your good wishes this week, and I hope to be back to normal really soon. Blessings, Becky