simple chicken & egg noodle soup
Nothing fancy .. just a few ingredients .. super simple .. but best of all tasty, comforting and filling.
prep time
cook time
method
Stove Top
yield
8 serving(s)
Ingredients
- 4 cups low sodium chicken broth
- 3 cups wide thick egg noodles
- 1 can cream of chicken soup - undiluted
- 1 - 2 cups cooked shredded chicken
- 1 - 2 cups sliced fresh mushrooms
- 1 cup frozen baby green peas
- 1/2 cup sour cream - low fat or full fat
- snipped chives
- black pepper
How To Make simple chicken & egg noodle soup
-
Step 1Bring chicken broth to a boil in a large pot or dutch oven.
-
Step 2Add the egg noodles and cook until tender - about 12 - 14 minutes. Watch the liquid level and add more broth or water if needed. DO NOT DRAIN.
-
Step 3Open the can of soup and gently stir into the noodles until blended. Stir in the shredded chicken, mushrooms and peas. Simmer for a few minutes until heated through.
-
Step 4Remove from heat and stir in the sour cream. Serve hot sprinkled with a bit of black pepper and garnished with a few snipped chives.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes