Over the Thanksgiving holiday, my sister-in-law Jennifer passed along a great chicken noodle soup recipe to me. It is so yummy and so easy! Be forewarned--it makes a ton of soup so you may want to halve the recipe!
8 cups chicken stock (not broth!)
6 1/2 cups uncooked wide egg noodles (I use no yolk kind)
2 cans cream of chicken soup
cut-up chicken (I use rotisserie chicken from grocery store)
1 cup sour cream
Boil noodles in stock, do not drain...
Add cream of chicken soup and chicken. Heat until heated through.
Remove from heat...add sour cream...
and yum it up!
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