Creamy Chicken Noodle Soup

4 Stars
This is just what is says, a creamy chicken noodle soup.  Really good on a cold day.  Everyone in the family likes it, even my 4 yr old.  One thing I do differently is leave the noodles in a separate pan then add them to the bowl and pour the soup over them.  The reason for that is that when we eat it for lunch the next day, the noodles are huge and soggy.

Ingredients 

• 1 pkg of homestyle noodles (12-16 oz??)
• 5-10 potatoes, peeled and diced
• 4 tsp chicken bouillon
• 4 10.75 oz cans cream of chicken soup
• 16 oz sour cream
• 1-2 large chicken breasts, cooked and cut into cubes
• Salt to taste

Cooking Directions:

Cook noodles according to the package directions.  Drain well.  Place potatoes and carrots in a large pot.  Add enough water to just cover.  Add chicken bouillon and cook until vegetables are tender (about 20-25 mins.).  don't drain the water.  Add the cream of chicken soup, sour cream, cooked chicken, and the noodles (unless you want to keep them separate).  Heat through.  Salt to taste.  Makes 12-15 servings (so I half this recipe)

This is a really thick soup.  You can add more water when you cook the vegetables.  When I do left overs for lunch I usually have to add more chicken stock to thin it a bit.

I got this recipe from "Worldwide Ward Cookbook".  Recipe was submitted by Gwen Rich of Morgan, UT