Wednesday, February 4, 2009

Chicken Noodle Sour Cream Soup

We had this at the Williams' when we went there for lunch and she was kind enough to give me the recipe. It looks like a lot of ingredients but it really is very easy. I made it when Makenzie was here last weekend and there were no leftovers!

Chicken Noodle Sour Cream Soup
Broth:
4 c. water
4 tsp. chicken bouillon (granules)
1 tsp. parsley (dried works)
1 tsp. pepper
1/2 tsp. dill weed
1/2 tsp. Accent (optional)
Add: 4 carrots, peeled and sliced. Cook 10 minutes (cover with lid)
Add: 2 large red potatoes, peeled and cubed. Cook 14 minutes
Add: noodles (crinkly or flat). Cook 6 minutes.
When soup is cooked and flavored to your liking,
Add:
2 c. cooked, cubed chicken or turkey
1 can cream of chicken soup
1 can canned milk
Heat through to simmering, not rolling boil.
At the last minute add 1/2-1 c. sour cream and stir continually, being careful not to break up the noodles as you stir. This is good "left-overs" soup.

1 comment:

Makenzie said...

Oh thank you, Mom! I just made it and it's wonderful:)