member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Brenda Warren      

Recipe Categories:

    Lee's Chicken Noodle Soup


    Source of Recipe


    weightwatchers.com

    Recipe Introduction


    Servings | 10
    POINTS® value | 5

    List of Ingredients




    2 qt. water
    8 chicken bouillon cubes
    6 cups wide egg noodles
    2 cans 98% FF cream of chicken soup
    1 (8 oz) carton FF sour cream
    20 oz cooked, shredded chicken
    1 large onion
    1 lb of carrots chopped

    Recipe



    In a large pot, add water, bouillon cubes, onion and carrots and bring to a boil. Add noodles and cooked uncovered for about 10 minutes or until noodles are tender. Add cream of chicken soup and chicken and heat through. Remove from heat and add sour cream.

    Special Notes


    * I boiled chicken in the water w/bouillon. Then I removed the chicken and started cooking the noodles/carrots/onions.
    ** If you like carrots, use 2lb instead of 1.
    *** Use Campbells brand soup-it is creamier than the off-brand.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â