Serves 1
Directions
- 1Add 2 chopped carrots into an oiled soup pot.
- 2Add 2 chopped celery ribs.
- 3Add 1 diced onion.
- 4Stir and cook for about 10 minutes until the vegetables are soft.
- 5Add 3 tablespoons of flour.
- 6Add a pinch of salt.
- 7Add a pinch of pepper.
- 8Stir and cook for about 2 minutes.
- 9Add 2 quarts of chicken broth.
- 10Add a spoonful of better than bouillon roasted chicken for extra chicken flavor.
- 11Bring the mixture to a boil.
- 12Once boiling, add 6 cups of egg noodles.
- 13Stir the noodles in and cook them for about 10 minutes until they start to get tender.
- 14Once tender, add 3 cups of cooked shredded chicken.
- 15Add 2 cans of cream of chicken soup.
- 16Stir that in and bring it all to temperature.
- 17Add a cup of sour cream if you like it extra creamy.
- 18Ladle the soup into a bowl.
- 19Garnish with parsley.
- 20Add red pepper flakes if you want to clear your sinuses.
Ingredients
- 2 chopped carrots
- 2 chopped ribs celery
- 1 diced onion
- 3 tablespoons flour
- 1 pinch salt
- 1 pinch pepper
- 2 quarts chicken broth
- 1 spoonful better than bouillon roasted chicken
- 6 cups egg noodles
- 3 cups cooked shredded chicken
- 2 cans cream of chicken soup
- 1 cup sour cream
- parsley
- red pepper flakes
Equipment
soup potwooden spoonladlebowlfork
Tips
- Add better than bouillon for extra chicken flavor.
- Add sour cream for extra creaminess.
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