Wednesday, November 23, 2011

Chicken Noodle Soup

MMMMMM...was this a big hit, even our 8 month old had some (of course it was pureed) and liked it! It's thick but not too thick, but not thin like the canned kind. Full of chicken flavor! Very warming and comforting!


  •     2 quarts water
  •     8 teaspoons chicken bouillon granules
  •     6-1/2 cups uncooked wide egg noodles
  •     2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  •     3 cups cubed cooked chicken
  •     1 cup (8 ounces) sour cream
  •     Minced fresh parsley

    In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.

    Remove from the heat; stir in the sour cream. Sprinkle with minced parsley. Yield: 10-12 servings


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