Comforting Chicken Noodle Soup
The nice thing about this recipe, other than its simplicity, is that it can be made so many different ways. You can add veggies to it if you'd like (I usually add carrots, celery and onion), you can make it with however much sour cream you want, or you can make it with or without chicken. It is seriously my favorite!! This is originally from the Taste of Home Big Book of Soup.
2 Quarts Water
8 chicken bouillon cubes
6 ½ cups uncooked wide egg noodles
2 cans condensed cream of chicken soup
3 cups cubed cooked chicken
1 cup sour cream (I usually only put in a few spoonfuls)
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 heat; stir in sour cream. Sprinkle with parsley.
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| Perfection! |
This is a family recipe that is always a big hit! I always add ham to it, and skip the almonds!
2 Tbsp butter
1/4 cup flour
4 cups chicken broth
1 Tbsp minced onion
2 cups cooked wild rice
½ tsp salt
1 cup half-and-half
Options to add:
1/3 cup chopped ham or chicken
1/3 cup grated carrots
3 Tbsp slivered almonds
Melt butter in large pot, saute onion. Blend in flour; gradually add broth. Cook, stirring frequently, until mixture thickens slightly. Stir in rice, salt, and options. Simmer 5 minutes. Blend in half-and-half. Heat to serving temp.
Yummy!!!
