Monday, January 24, 2011

Creamy Chicken Noodle Soup

I made this yummy Creamy Chicken Noodle Soup Recipe by "Taste of Home" last night. It was so good I had to share it!

2 quarts water
8 teaspoons chicken bouillon granules
6-1/2 cups uncooked wide egg noodles
12 ounce bag of frozen peas and carrots
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup (8 ounces) sour cream

In a large saucepan, bring water and bouillon to a boil. Add noodles and veggies; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.

Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.

Ingredient Photo

The end result: Yummo!

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