Friday, May 22, 2015

Weekday Chef: Creamy Chicken Noodle Soup

Okay, so my daughter is a super-fan of this soup. She's always begging me to make it, especially in the fall months and when it's a little rainy. It's been pretty stormy here for a few weeks, and one day while she was at a mega-dance practice one Saturday, I whipped this up for her.

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!


Anonymous said...

Looks good! I know diet-wise there's a sub for the cream of chicken, but I don't remember where I wrote it down :(
But now I'm hungry for soup, thanks haha

Caryn Caldwell said...

Oh, my! This looks absolutely delicious! I love that it's not too complicated, either. It's actually a recipe I could see myself making sometimes. In fact, I just added it to my "Recipes to Try" file. Thanks for sharing, Elana!

Unknown said...

Yummy! Thank you so much for sharing your recipe. My family will love this creamy soup.

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