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!