-8 chicken bouillon cubes
-1 pckg. egg noodles (I use Country Pasta homemade style wide egg noodles)
-carrots, celery, onion
-3 cups chicken
In a large pan I boil the water, bouillon cubes and vegetables. I cook the chicken in oven and shred it. Then I boil the noodles in a separate pot because they cook faster than the vegetables. When the vegetables are soft I add the noodles and chicken. Then add:
-2 cans cream of chicken soup and let heat. Then add:
-3/4 cup sour cream. Let heat again.
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