First of all, if anyone has any tips on photographing soups, I would love to hear them. I just can't seem to get my pictures to look nearly as good as the soup tastes!
Second of all, I know soup season is almost over, but I had to get this last one in. Besides, if you live in Utah you know that the weather is still so unpredictable. It was in the 70s last Saturday and then we woke up to snow Sunday and Monday, so we were still able to enjoy soup, but hopefully for the last time for awhile.
I have been hooked on this soup ever since our neighbors had us over for dinner on Halloween and made it for us. She was nice enough to share the recipe and I've made it several times since. I'm not sure where the recipe came from originally, but like I always do, I have changed it slightly.
Cream Chicken Noodle Soup
4 large chicken breasts
4 T chicken bouillon
10 C water
1 large onion, finely chopped
10-14 oz egg noodles ( I get the homemade kind from Costco. It takes a little longer to cook, but they keep their shape and texture really well)
1 C chopped carrots
1 C chopped celery
1 can cream of chicken soup
1 C milk
1 C sour cream
In large pot, boil the water with the chicken, chicken bouillon, onion, carrots, and celery for 1 hour or until chicken is cooked thoroughly.
Remove chicken and add egg noodles. Boil until tender. Meanwhile, shred cooked chicken.
Add soup, milk, and chicken to pot and cook until warm. Add sour cream and heat through, but do not boil. Add more soup or sour cream to get desired thickness.
This recipe makes a lot, so share with your friends, coworkers, and neighbors. They won't believe you made it!