Saturday, January 22, 2011

Creamy Chicken Noodle Soup

1 pkg. Home style Egg Noodles
5-10 potatoes, peeled and diced
2 carrots, peeled and sliced
4 chicken bouillon cubes
4 10.75oz. cans cream of chicken soup
2 i6 oz containers sour cream
1 large chicken breasts, cooked and cut into bite sized pieces
Salt to taste

Cook noodles according to package directions. Drain well and set aside.Place potatoes and carrots in a large pot and add enough water to just cover. Add chicken bouillon and cook vegetables until just tender. Don't drain the water!! Add the cream of chicken, sour cream, cooked chicken and noodles. Heat through. Salt to taste.

Makes 12-15 servings!

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