The recipe is as follows:
1/2 cup chopped carrots (I use more carrots and put in my food processor because who really has time for chopping when they don’t feel good)
2 TBSP butter
1 tsp thyme
1 tsp poultry seasoning
2 (10.5 oz) cans cream of chicken soup
8oz sour cream
2 (32oz) boxes chicken stock
2 tsp chicken bouillon
1 (16oz) bag of chicken egg noodle (I used rotini tonight as I did not have egg noodles on hand tonight)
2 cups cooked chicken (I always use rotisserie)
Parsley flakes
- Melt butter in large pot.
- Saute the carrots for 2 minutes.
- Add thyme, poultry seasoning, chicken stock and bouillon.
- Bring to boil.
- Add noodles and chicken and cook on low for 20 minutes. When done add 2 cans cream of chicken and 8oz sour cream.
- Sprinkle with parsley and serve.
