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Soupy Chicken Noodle Supper

 Soupy Chicken Noodle Supper
At least once a week my six-year-old son, also known as Doctor John, hands me a “prescription” for chicken noodle soup. Needless to say, I'm always happy to fill it. —Heidi Hall, North St. Paul, Minnesota
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 tablespoon butter
  • 1 medium carrot, sliced
  • 1 celery rib, sliced
  • 1 small onion, chopped
  • 4 cups water
  • 4 teaspoons chicken bouillon granules
  • 1-1/2 teaspoons dried parsley flakes
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon celery seed
  • 1/8 teaspoon pepper
  • 3 cups uncooked wide egg noodles
  • 1-1/2 cups cubed rotisserie chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup sour cream
  • Hot cooked stuffing, optional

Directions

  • In a large saucepan, heat butter over medium-high heat. Add carrot,
  • celery and onion; cook and stir 6-8 minutes or until tender.
  • Stir in water, bouillon and seasonings; bring to a boil. Add noodles;
  • cook, uncovered, 5-7 minutes or until tender. Stir in chicken, soup
  • and sour cream; heat through. If desired, serve with stuffing.
  • Yield: 4 servings.