Creamy Chicken Noodle Soup

This is perfect on those cold winter nights with some crusty rolls on the side. Great for when you want something thick like chicken and dumplings but don't have the time to make it.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1  store bought  rotisserie-cooked chicken (original flavor)
• 1 (12 ounce) package  wide egg noodles
• 5  teaspoons chicken bouillon
• 1 -2  carrot, chopped small
• 1 -2  celery rib, chopped small
• 1⁄4 onion, chopped small
• 1  teaspoon poultry seasoning
• 1⁄2 teaspoon fresh ground black pepper
• 1  teaspoon salt
• 2  tablespoons butter
• 4  quarts water
• 2 (10 1/2ounce) cans  cream of chicken soup
• 8  ounces sour cream

Directions

1. Bring water to a boil, add noodles and bouillon. Cook according to package directions. DO NOT DRAIN! While the noodles cook saute the vegetables in butter adding in the seasonings. Remove chicken meat from the bones discarding the skin. Chop meat into bite size pieces. Add vegetables and meat to noodle pot. Stir in 2 cans of cream of chicken soup until it's smooth. Cook for 10 min and turn off heat. Stir in sour cream until blended.