Tuesday, December 17, 2013

Chicken Noodle Soup

Alright!  I made it with the recipe today!  I know, just barely, but it still counts.

Here's a great winter recipe from my mother!  Wonderfully, it was actually a little cool outside when I made this last Thursday!
I have gotten several compliments on how good this is.  I think that's because it's a creamier soup.  By no means watery.  It's nice and thick and delicious!

Here are a few of the things I love about this recipe.  It's so quick and easy!  It doesn't take any weird ingredients; I usually have everything in the house needed to make it.  You can also add some veggies if you like things like carrots, onion, or celery in your soup.   You could even use all whole foods to make it if you wanted by making your own cream of chicken soup, noodles, etc.  It's just so easy!!!
Chicken Noodle Soup
From: My Mom
Servings: 6-8ish depending on how big of a bowl you serve out
Note: The soup pictured was actually made with shredded turkey, so that's why it looks pink.

1 quart water
3 1/4 cups uncooked wide egg noodles
4 chicken bouillon cubes
1 can cream of chicken soup
1 1/2 cups cooked, shredded chicken
1/2 cup sour cream

  1. Bring water and bouillon to a boil in a large sauce pan.
  2. Add noodles, and cook for 10 minutes.  Do not drain.
  3. Add soup and chicken; stir and heat through.
  4. Remove from heat; stir in sour cream.
  5. Sprinkle with parsley.  Salt and pepper to taste.
That's it!  You have a great dinner on the table.  I know it's simple, but I also just love serving this with cool buttered bread.  The contrast of the cool bread and butter with the hot soup is so yummy!  Enjoy!

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