Easy Creamy Chicken Noodle Soup
This chicken noodle soup is super easy and so creamy.
  • 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
  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.
-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 by Baked in AZ at http://bakedinaz.com/easy-creamy-chicken-noodle-soup/