creamy chicken noodle soup
Ingredients
* 2 cups chicken, cooked and cubed
* 4 quarts water
* 8 chicken bouillon cubes (I use equivalent of better than bouillon)
* 1 (12 ounce) bag egg noodles
1 cup carrots
1 cup peas
* 2 (10 1/2 ounce) cans cream of chicken soup
* 8 ounces sour cream
* salt and pepper, to taste
Directions
1.
1
Bring water and bouillon cubes to boil in 5 quart pan.
2.
2
Add noodles.
3.
3
When noodles are cooked, add chicken and soup, stir until combined throughly.
4.
4
Remove from heat and add sour cream.
5.
5
Salt and pepper to taste.
Make with dumpling recipe. YUM!