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Creamy Chicken Noodle Soup (11/11/2013)

Creamy Chicken Noodle Soup


4 Boneless chicken breasts
5 chicken bouillon cubes
8 cups water
1 large onion, finely chopped
1 ½ cups chopped carrots
1 ½ cups chopped celery
1 teaspoon thyme
1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
2 medium potatoes, rinsed, peeled and diced
2-10.75 oz. cans cream of chicken soup
1 ½ cups milk
1 cup sour cream
Egg noodles (cooked according to package direction)


In a large crock pot, add chicken breasts, chicken bouillon cubes, water, onion, carrots, celery, thyme, parsley, and diced potatoes. Cook on low 5-6 hours. Remove chicken and, once cool enough to handle, cut into chunks or shred. Add back to crock pot along with Cream of Chicken soup and milk. Continue to cook 1-2 hours on low. Add sour cream and stir, then either add egg noodles to crock pot, or, add to individual bowl and ladle soup over all. Salt and pepper to taste.


 

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