EASY CREAMY CHICKEN NOODLE SOUP

INGREDIENTS

10 cups water

10 chicken bouillon cubes (or chicken base)

6 large carrots, peeled and sliced

4 celery stalks, diced small

1 (16 ounce) bag wide egg noodles

2 (10 ounce) cans cream of chicken soup

1 pint sour cream

2½ cups cooked & shredded chicken (about 2 breasts)

salt & pepper

INSTRUCTIONS

1)  Place water and chicken bouillon in a large soup pot. Add the chopped carrots and celery. Bring to a boil then add the egg noodles. Cook till al-dente. Turn heat to low and add the cream of chicken soup, sour cream and chicken.

2)  Season with salt & pepper. Serve with garlic great, rolls etc.

NOTES

-In place of the water/bouillon mixture, you could use chicken broth. I used a powdered chicken base. I also like to use better than bouillon. 

-I used rotisserie chicken. You can use canned chicken as well. Feel free to add more or less chicken according to personal preference. 

-I used wide egg noodles, not extra wide. However, extra wide will work too.

Recipe From http://bakedinaz.com/