• 1 tbsp cannabis butter
  • 1/2 cup cannabis milk
  • 3 cups water
  • 1 tbsp chicken bouillon granule
  • 8 oz wide egg noodles
  • 1 cup frozen peas and carrot
  • 1/3 cup chopped onion
  • 1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 10 oz cooked chicken (canned okay)
  • 1/4 tsp ground black pepper


Bring water and bouillon to a boil in a large saucepan. Stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally. Add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed. Turn heat to low and add soup, cannabis butter, cheese and cannabis milk and mix well. Stir in chicken and pepper, heat four about ten minutes and serve.

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