Monday, April 20, 2009

Creamy Chicken Noodle Soup

2 - 3 Boneless, skinless Chicken Breasts, cooked and cut into small pieces
1 pkg Wide Egg Noodles, boiled and drained
2 cans Cream of Chicken soup
1 large can Evaporated Milk
1 pint sour cream
1 - 2 cans Chicken Broth

Combine the soup and evaporate milk. Pour over noodles in a large pot. Add chicken and sour cream, heat until boiling. This tends to get pretty thick so I usually add 1 or 2 cans of Chicken Broth to get a thinner consistency.

Kim Smith

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