This soup is so yummy. My friend Sarah also makes it and it is an easy great meal on a cold day. *For light chicken noodle soup, omit cream of chicken soup and sour cream.
2 qts water and 8 bouillon cube OR 2 qts chicken stock
4-5 cups uncooked egg noodles
2 cans cream of chicken soup
1 cup sour cream
3 cups cubed, cooked chicken
chopped carrots and celery
In large pan bring water and bouillon to boil. Add noodles. Cook uncovered until tender, about 10 min. Add carrots and celery last 2 min. of boil. Do not drain! Add soup and chicken. Heat thru until carrots and celery are tender. Remove from heat and stir in sour cream.
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1 comment:
oh, this was so yummy, lynne. thanks!
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