Tuesday, December 9, 2008

Creamy Chicken Noodle Soup


For any of you who are wanting to warm up from the cold winter days, you will LOVE this recipe. It's not like most chicken noodle soups, its thick and creamy! One of my favorites and so easy! Enjoy!

3 qts water
6 cubes Knorr's chicken bouillon
1 pckg. (16 oz.) Country Pasta Egg Noodles
(Homemade style, clear bag with red writing)
3 cans of cream of chicken soup
5 chicken breasts, cooked and cubed
1 1/2 cups sour cream

In large pan bring water and bouillon to a boil. Add noodles. Cook uncovered, until noodles are tender, about 20 minutes. Do not drain. Add soup and chicken, heat through. Remove from heat; stir is sour cream.

This makes A LOT! We freeze leftovers for 2 more meals! It makes about 4 meals for 2, we even take some for leftovers the next day and still have 2 meals to freeze. And it freezes great! All you have to do is heat it up and add a little milk.

*Tip- it takes a little longer than just boiling the chicken in water to cook it, but I bake the chicken with some butter on top with garlic or lemon pepper and it always tastes better baked! But either works! Enjoy! Let me know what you think!

2 comments:

Lindsay said...

I can't get the text to be smaller for some reason...sorry it's so big!

kaila sue said...

Linds, this sounds so awesome on a cold Utah day! I am way excited to try all your recipes, you have got one lucky husband!