Creamy Chicken Noodle Soup 6 Recipe

  • 1 1/2 quarts water
  • 16 ounces chicken broth
  • 16 ounces chicken stock
  • 6 1/2 cups uncooked wide egg noodles
  • 2 cans cream of chicken soup
  • 3 cups cubed cooked chicken (pre-cooked oven roasted is great)
  • 1 cup sour cream
  • 2 cups frozen vegetables
In a large saucepan, bring water, stock and broth to a boil. Add noodles; cook uncovered, until tender, (about 10 minutes). Do not drain. Add vegetables, soup, and chicken; heat. Remove from heat and stir in sour cream.
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