6 breasts
2 celery stocks diced
2 carrots, diced
Sliced mushrooms
4-6 cups chicken stock
Egg noodles, homemade or frozen
1 can evaporated milk (sub: 1.25C pdwr milk & 1C water)
1 cans cream of chicken soup
1 can cream of mushroom soup
8 oz sour cream
Simmer the chicken and veggies in the stock for 1 ½ to 2 hours. Remove chicken and dice or shred. Return meat to pot and add noodles. Cook until tender. Add in milk, canned soups, and sour cream. Heat through but do not boil.
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