Tuesday, October 28, 2008

Creamy Chicken Noodle Soup

from Leiza

4 cups water
4 tsp chicken bouillion granules
1 cup chopped celery (or more if you want more)
1 cup chopped carrots (or more if you want more)
1 1/2 cups (or more) cooked chicken, cut up and cubed
1 can cream of chicken soup
1 cup sour cream
Noodles (I use Reames Frozen noodles, the smaller bag)
(the lady I got the recipe from uses the dried "Grandma" brand noodles)

Put water, bouillion, celery, and carrots in pot. Cook until soft. Cook noodles in separate pan or just cook half way and let finish cooking in soup. Add noodles to veggies. If noodles aren't already done, let them finish cooking. If they are done, put in chicken. Mix sour cream and cream of chicken soup together. Slowly add to soup stirring constantly so it doesn't curdle. When it is all mixed well, serve with rolls or breadsticks.

Note: This recipe can also be used in the crockpot. The lady I got the recipe from, has the chicken all cooked up and just throws everything in the crock pot. She makes sure the water, bouillion, sour cream, and cream of chicken soup is mixed well. Adds the veggies, chicken, noodles and lets it cook on low for 4 or 5 hours. She stirs it once in awhile and checks on it. If it isn't done before she needs it, she said that she just turns it up on high for a bit to let it finish.

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