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Friday, February 1, 2008


I am not a fan of chicken noodle soup, but this one is cream based and is the best.

4 chicken breasts
1 pkg Grandma's egg noodles (in the freezer section, any brand will do just fine)
1/2 onion
2 cans chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
16 oz sour cream

Boil chicken breasts in water with onion. Cool chicken and shred. Cook Grandma's noodles in the same broth as chicken. Make a new broth. Add soups, chicken broth, and sour cream. Simmer for a few minutes. Add shredded chicken and noodles. Stir and serve.
I like to add peas, corn, cooked carrots, or whatever other vegetables I have in the freezer. It just depends on how thick you want it. I like it more like stew. It also freezes well, so double it for a quick dinner later on.

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