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Cream of Chicken Soup Recipe

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This recipe for Cream of Chicken Soup, by , is from Julie Mitchell’s Favorite Family Recipes, 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!

Contributor:  
Contributor:  
Julie Mitchell

Category:
Category:

Ingredients:  
Ingredients:  
4 Chicken Breast halves
1 Cup of Celery, chopped
2 Cups of Carrots, chopped
3 to 4 Cups of potatoes, cubed
4 Cans of Cream of Chicken Soup (10 3/4 oz.)
1 Can of Evaporated Milk (13 oz.)
1 Carton of Sour Cream (16 oz.)
1 Package of Wide Egg Noodles (8 oz.)

Directions:
Directions:
In a soup pot, cook chicken breasts in enough water to cover along with onion powder (to taste). Remove chicken and add celery and carrots to broth. Cook for 10 to 15 minutes; add potatoes and cook till tender. Make sure you end up with enough broth to slightly cover the vegetables. Add diced chicken. Mix cream of chicken soup, evaporated milk, and sour cream. Make sure mixture is smooth before adding to the soup. In a separate pan, cook noodles according to package directions. Drain and stir noodles into soup mix and simmer until bubbly.

Personal Notes:
Personal Notes:
This recipe makes a bunch, and is good comfort food.

 

 

 

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