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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Creamy Chicken Noodle Soup Recipe

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This recipe for Creamy Chicken Noodle Soup is from South Pointe Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breasts, cooked and shredded
2-3 quarts chicken broth
3 cups carrots, diced
4 stalks celery, diced
5 cups diced potatoes
1 onion, minced
chicken bouillon
2 cans cream of chicken soup
1 can evaporated milk
1 (16 oz.) sour cream
12 oz. package of egg noodles
Directions:
Directions:
Cook chicken in crockpot. When done, shred. Bring 2 quarts chicken broth to a boil. Add chicken bouillon if you'd like. Once boiling, cook potatoes and carrots for 10-15 minutes or until slightly crisp. Add celery, onion and cooked, shredded chicken. Cook for 5-7 minutes. Add noodles. (Reduce heat at this point if necessary so it's not boiling). When noodles are almost done, add cream of chicken soup, milk and sour cream. Cook until mixed together. Don't boil! Serve in a bread bowl or with rolls.
Personal Notes:
Personal Notes:
A favorite from Wes' mom!

 

 

 

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