Chicken Noodle Soup!

Ingredients:

1 onion

4 carrots (big sized)

4 stalks of celery

1 can whole kernel corn

6 chicken breasts, chunked up.

1 bag and a ½ of shell noodles

Chicken Broth

2t garlic powder

Salt & pepper

¾ of tub of sour cream

2T butter

Directions:

1.      Preheat oven to 375F.

2.      Put chicken on a baking sheet, season with salt, pepper, and lawry’s.

3.      Cook for 20-30min (if baking from frozen, if not, reduce time) If you don’t want to mess with cooking the chicken, feel free to pick up a rotisserie chicken at your local supermarket and just remove the skin and chunk up the chicken. :)

4.      Depending on how you like your veggies, slice, or dice all the veggies, roughly the same size so they all cook at the same time. I finely chopped mine using the food processor.

5.      Heat a soup pot with butter, add veggies (except corn) and cook them lightly until soft.

6.      Add 12 cups of water, if you have a big enough pot, go ahead and add a gallon (16c) to it. (if you’re going to use the bouillon cubes or dry soup base/broth to pot. Check the seasonings! Also add the garlic powder at this time.

7.      Bring broth to a boil.

8.      Add chunked up cooked chicken , corn, and noodles.

9.      Cook until noodles are tender.

10.  Add the sour cream and serve.

I know, those chicken thingies are NOT breasts, all we had were chicken tenders, so I just put 12 of them on there figuring 2 tenders per breast. I made this for a church potluck so I will transfer this to a crock pot and heat up tomorrow. (It really gets better the day after). I serve this soup with shredded cheese and crackers. Hope you like it! :)