4 chicken breasts cubed
4-5 sliced carrots and celery
1 bunch green onions sliced
3-4 T. parsley
1 pkg. soup noodles
2 qts. water
8-10 chicken bouillon cubes
2 cans cream of chicken soup
2 qts. milk (use powdered)
1 square melted butter
1/2 C flour
1 pkg. frozen peas
Cook and chop chicken. Boil veggies and parsley in 2 qts of water until tender. Add noodles. Mix milk and canned soup, then add to soup. Mix butter and flour then add to soup. Add bouillon cubes and peas.
If you delete the butter, and use SOS soup mix instead of the cream of chicken, you can git down to just under 450 calories whith the egg noodles that you add. That is for 1/8 of the entire dish.
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