Okay, if any of you like homemade chicken noodle soup, but think you don't have time to make it... this is so easy and very yummy!!!
Ingredients:
2 quarts water (8 cups)
8 chicken bouillon cubes
2-4 cups uncooked wide egg noodles
1/2 cup frozen carrots
1/2 cup frozen peas
2 cans cream of chicken soup
1 soup can of milk
2 cups cubed, cooked chicken
1 cup sour cream
Directions:
In large pan bring water and bouillon to boil. While boiling, add noodles and frozen veggies - cook 10 minutes. Add chicken soup, milk, and chicken - heat through on medium heat - turn to low and add sour cream. Keep warm until served.
My favorite way to serve this is in bread bowls. Panera Bread has some yummy ones if you don't want to make them yourself.
Just so you know, I added the frozen vegetables to this recipe myself. So you can add more or less if you like, or take them out all together. I think they make the soup way better.
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2 comments:
Sound good Holly! I think I will be trying this one this week. Thanks for posting it!
I have a similar recipe that I have made numerous times--I have learned with a lttle trial and error that it turns out great to use chicken on the bone. After it cooks, then you pull it off the bone, and use the chicken stock. It gives it a lot of added flavor. Just a suggestion.
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