6 c water
1 qt Chicken Broth
1 carrot, finely chopped
1 celery stalk, finely chopped
8 oz uncooked Extra Wide Noodles
2 cans Cream of Chicken Soup
16 oz cubed cooked blsl chicken breast
1 c sour cream
fresh parsley (dried works in a pinch)
fresh ground black pepper
In large pot, bring water and stock to a boil. Add carrots and celery and cook about 10 minutes. Add noodles; cook, uncovered until tender, about 10 minutes. Do not drain. Add soup and chicken, heat through. Remove from heat, stir in sour cream. Sprinkle with parsley and pepper to taste. Servings: 15 one cup servings.
OH MY!!! We used our seasoned chicken broth from our cooked chicken instead of the water and broth. We missed the sour cream in the recipe when we shopped, but it is awesome without it!! We had to sit down and sample this as the aroma was divine. This is just like what Grandma would have made.