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Ultimate Creamy Chicken Noodle Soup
Kelley Family, Gardner, MA
“Looking ahead to those cool fall days and a nice bowl of hearty hot soup... This is not your average chicken noodle soup – it is chicken noodle soup on steroids! It is so delicious and filling and always a crowd pleaser. Great to make ahead and throw in your Crock-Pot to stay warm so it is ready whenever the family is!” Paul and Valerie Kelley
INGREDIENTS PREPARATION
Serves 6 to 8
4 cups water
4 cups chicken broth
4 chicken bouillon cubes
1⁄2 cup chopped yellow onion
1 (16-ounce) bag frozen mixed vegetables
1 (16-ounce) bag egg noodles 2 cups diced rotisserie chicken
3 (10 3⁄4-ounce) cans fat-free creamy chicken soup
1 cup sour cream
1 tablespoon chopped fresh parsley
Salt
Ground black pepper
1.
2. 3. 4.
In a Dutch oven or large stock pot, bring the water, chicken broth and bouillon cubes to a boil over high heat. Add the onion and frozen vegetables and bring to a boil again.
Add the egg noodles and cook according to the in- structions on the package.
Add the chicken and chick- en soup, stirring to combine thoroughly.
Remove from heat and stir in the sour cream and pars- ley. Season to taste with salt and pepper.
26 – TASTE OF HOME