Thursday, October 6, 2011

Creamy Chicken Noodle Soup

1 fryer chicken or 3-4 chicken breasts
8 cups water
3 chicken buillion cubes
2 cans cream of chicken soup
1 onion, diced
1 cup celery, sliced
1 cup carrots, sliced
1 package frozen, home made noodles***
8 oz. sour cream

Boil chicken in water until cooked through.  Remove chicken and shred.  Add enough water to the original boiling water to make 8 cups.  Add buillion, soup, onion, celery, and carrots, and chicken.  Boil until tender/tender-crisp.  Add noodles and cook according to package directions.  Stir in sour cream just before serving.  Salt to taste.

***The noodles are key to this recipe.  I get either Reame's or Grandma's noodles out of the freezer section

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