Creamy Chicken Noodle Soup

In the mood for a quick and easy meal that your family with love?! This Creamy Chicken Noodle Soup from Gooseberry Patch’s Rush-Hour Recipes is just that!

I didn’t plan ahead again…surprise surprise, I know…and I didn’t feel good. So finding an easy, quick and comforting meal was essential. And who doesn’t think of chicken noodle soup when they are sick, right?

So when I made this, I was thinking Momma needs some feel better food. What I didn’t realize is that this Creamy Chicken Noodle Soup would be Ryder’s favorite by FAR. We started out with a small portion and refilled it and refilled it and refilled it before he had had enough to not demand more when he reached the bottom. I was floored!
Of course, Mommy and Daddy didn’t have seconds or anything. 😉

Then the following day Ryder’s Grammy was watching him while I had a meeting. When she said he had a large bowl of this Creamy Chicken Noodle Soup, I didn’t think anything about it until we went to eat it for supper. Baby boy must have been hungry, because there was barely enough for us to have for dinner!

I felt horrible on the third, fourth and fifth days following us having this recipe when he was looking for his little bowl saying “Noodle! Noodle! Noodle!” and I had to tell him that we were out.  So I would definitely say this is a kid friendly recipe.

Creamy Chicken Noodle Soup

Boil your water and bouillon cubes in a large saucepan over medium-high heat.

Add your uncooked noodles and boil until noodles are tender, about 10-12 minutes. If you want celery and carrots in your soup, add them at the same time as your noodles.

Do NOT drain.

Add your soup and chicken and heat through on low heat.

After it everything is heated, take your soup off the heat and stir in your sour cream.

Now make it all pretty by sprinkling it with parsley before serving and enjoy! 🙂

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Creamy Chicken Noodle Soup

Author Aunt Lou

Ingredients

• 4 1/2 c water
• 4 chicken bouillon cubes
• 4 c medium egg noodles uncooked
• 1 can cream of chicken soup 10 3/4 oz
• 2 c cooked chicken cubed
• 1/2 c sour cream
• 1/2 t dried parsley
• Optional: 1/4 c carrot peeled and chopped and 1/4 c celery chopped

Instructions

1. Boil water and bouillon cubes in a large saucepan over medium-high heat
2. Add uncooked noodles and boil until noodles are tender, about 10-12 minutes. If you want celery and carrots in your soup, add them at the same time as noodles
3. Do NOT drain
4. Add soup and chicken and heat through on low heat
5. After it everything is heated, take the soup off the heat and stir in sour cream
6. Sprinkle with parsley before serving