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    You are in: Home / Recipes / Creamy Chicken Noodle Soup Recipe
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    Creamy Chicken Noodle Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    kclay61's Note:

    This recipe was passed down from a cyber friend. It is so warm and wonderful on a cold rainy day. Give it a try. I think you will like it.

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    Units: US | Metric


    1. 1
      Bring 2 quarts of water and bouillon cubes to a boil.
    2. 2
      Add noodles and cook, uncovered, for 10 minutes. DO NOT DRAIN!
    3. 3
      Add cubed chicken and cream of chicken soup. Stir and allow to boil again.
    4. 4
      Remove from heat and stir in sour cream.

    Ratings & Reviews:

    • on October 08, 2012


      Very good, even though I did receive mixed reviews on the addition of the sour cream. The consensus was to make it again, but to serve the sour cream on the side for those people who wanted to add it to the soup. This was very fast to make using leftover roast chicken. Made for Fall 2012 Pick A Chef.

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    • on June 13, 2007


      I usually halve this when I make it. I use low-fat sour cream and I generally substitute fettucini--snapped into thirds--in place of the egg noodles. Sometimes I add a bit of garlic powder and/or dried tarragon.

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    • on February 13, 2006


      Used 98% fat free soup & fat free sour cream. It was still delicious. My husband says a "keeper. I think next time we'll try thin egg noodles, they wouldn't stay on our spoons!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamy Chicken Noodle Soup

    Serving Size: 1 (250 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 440.3
    Calories from Fat 183
    Total Fat 20.3 g
    Saturated Fat 7.9 g
    Cholesterol 112.9 mg
    Sodium 2061.0 mg
    Total Carbohydrate 36.2 g
    Dietary Fiber 1.2 g
    Sugars 3.5 g
    Protein 26.9 g

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