 | | Directions |
- Cook the chicken first to create soup stock. Heat chicken stock and bouillon together.
- Add carrots, celery and onions; simmer until veggies are tender.
- Add can soup, sour cream, and milk.
- Add cooked chicken and noodles. Add salt pepper to taste.
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Prep Time: 1 hour
Cook Time: 1 1/2 hours
Container: Soup pot
Servings: 10
Serving Size: 1 cup
|  | | Ingredients | | - | | 2 teaspoons chicken bouillon |
| - | | 3 cups chicken soup stock |
| - | | 2 cups chopped carrots |
| - | | 1 cup chopped celery |
| - | | 3/4 cup chopped onion |
| - | | 2 cans cream of chicken soup |
| - | | 2/3 cup sour cream |
| - | | 1/2 cup milk |
| - | | 3 cups diced, cooked chicken (or canned) |
| - | | 5 cups cooked noodles |
| - | | Salt & pepper to taste |
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