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


Instructions:
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!

3 comments:

  1. 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

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  2. 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!

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

    Mica
    Customer recommendations for SEO Phoenix Experts website

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