Directions
- 1Start by adding two chopped carrots to an oiled soup pot.
- 2Add two chopped celery ribs and one diced onion.
- 3Stir and cook for about 10 minutes until the veggies are soft.
- 4Add three tablespoons of flour, one pinch of salt, and one pinch of pepper.
- 5Stir and cook for about two minutes.
- 6Add two quarts of chicken broth and one tablespoon of Better Than Bouillon.
- 7Bring to a boil.
- 8Add six cups of egg noodles and stir.
- 9Cook for about 10 minutes until tender.
- 10Add three cups of cooked shredded chicken.
- 11Add two cans of cream of chicken soup and stir.
- 12Bring to temp.
- 13Add sour cream, parsley, and red pepper flakes (optional).
Ingredients
- 1 chicken breast
- 2 chopped carrots
- 2 chopped celery ribs
- 1 diced onion
- 3 tablespoons flour
- 1 pinch salt
- 1 pinch pepper
- 2 quarts chicken broth
- 1 tablespoon better than bouillon
- 6 cups egg noodles
- 3 cups cooked shredded chicken
- 2 cans cream of chicken soup
- 1 cup sour cream
- 1 sprinkle parsley
- 1 sprinkle red pepper flakes
Equipment
soup potwooden spoonladlebowlfork
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