Friday, March 13, 2009

Creamy Chicken Noodle Soup

This is my mother-in-law's recipe and it's the best chicken noodle soup in the world. It's creamy, which makes it extra rich and good. Perfect for a cold day! (Note: We especially love serving this out of bread bowls.)



Creamy Chicken Noodle Soup
-Doreen Griffeth-

2 qts. Water
3 tsp. chicken bullion
3-4 chicken breasts, cooked and shredded
3 c. carrots, sliced
3 stalks celery, sliced
5 c. diced potatoes
1 onion, diced

12 oz. pkg. egg noodles

Cook veggies in large pot with water, bullion, and cooked chicken. When veggies are slightly crisp, add 12 oz. package egg noodles. After cooking for 5 minutes, add the following:

2 cans cream of chicken soup
1 can evaporated milk
1 lb. fat free sour cream (don’t boil!)

Stir until hot and serve immediately.
Pin It!
Print Friendly and PDF

2 comments:

  1. Do you add any chicken to the recipe?? Is it just the chicken in the cream of chicken soup and no other chicken? Want to make this tonight so I was wondering :)

    ReplyDelete
  2. Sorry guys!! There was a typo on this recipe but I just updated it so it is now correct (6/14/10).

    ReplyDelete