When I was a little girl, my grandma would come visit us once a year and make this absolutely amazing chicken soup with homemade noodles. She would spend all day in the kitchen preparing it. She had quite an art for making the noodles. It was fun to watch, but boy what a lot of work that was. She was an amazing cook with a lot of patience.
I love a good Chicken Noodle soup, especially when the weather starts to change. However when I get home from work I don’t always have a lot of time to spend on preparing it. As much as I would love to have the luxury of having those home made noodles like my grandma made, I love to take shortcuts. This Sour Cream Chicken Noodle Soup doesn’t take a long time to make since I cut my preparation time down by using precooked chicken that you buy in the freezer section of the grocery store, and noodles that taste like homemade but were also bought.
I actually just made this recipe up as I went and when I was done my family was absolutely in love with it. My husband told me that this soup has to now be part of my regular meals that I tend to get in a habit of making.
There isn’t anything fancy about this Chicken Noodle soup and I think that is what I love about it. Sometimes less is best.
- 1 onion, chopped
- 5 celery sticks, chopped
- 1½ cups sliced carrots
- 2-3 potatoes diced
- 1 package Tyson frozen diced cooked chicken. (22 oz. package)
- 8 cups chicken broth
- 2 cans Cream of Chicken Soup
- 12 oz. Homemade Style Wide Egg Pasta
- Sour Cream
- 2 Tbs. Butter
- Salt and Pepper to taste
- In a large soup pan, saute the onions, potatoes, carrots and celery in the butter until slightly tender.
- Add the chicken broth and bring to a boil.
- Defrost the chicken in the microwave.
- Add the noodles and the chicken to the soup and simmer for 10 minutes or until the noodles are almost cooked.
- Add the cream of chicken soup and blend in.
- Simmer 5 more minutes.
- Serve in soup bowls and add a dollop of sour cream on top.