It's a simple soup to make, and I'll admit that sometimes I even leave out the chicken! She just really likes the pasta and the creamy broth. I mean, who doesn't? It's totally not diet food, which is why I hardly ever make it, but everyone can splurge sometimes, right?
Creamy Chicken Noodle Soup:
10 c. water
10 chicken bouillon cubes
1 pkg. egg noodles
1 pint sour cream
2 cans cream of chicken soup
1 can evaporated milk
2-3 c. cooked chicken, cubed
1. Boil the noodles in the chicken stock (water + bouillon cubes) until tender, about 8 minutes.
2. Add sour cream, cream of chicken soup, and evaporated milk. Whisk until smooth.
3. Stir in chicken. Serve immediately; do not boil.
Easy! And delicious! And mostly from your pantry, so you might be able to make this TODAY without even a trip to the grocery store. Happy eating!