Simple and Amazingly Delicious Chicken Noodle Soup (marijuana free though)

Can't remember where I found this but it's the shit, I usually make it every two weeks or so, better than almost every restaurant I've been to and had the soup at.

You will need
2 cups shredded or cubed chicken
2 cans Cream of Chicken Soup (very important for texture/taste!)
12 oz bag of egg noodles (egg noodles work best in this, and they're really cheap)
4 chicken bullion cubes
8oz sour cream (one small tub, it doesn't taste how you think it would in the soup, and it's essential)
2 quarts (64oz, 1.9L) of water
Corn or other vegetables (optional)


Bring the water + bullion to boil on the stove
After it is boiling add the noodles, let it boil until they are nearly done
Add soup + chicken and wait until it is all hot.
Remove the pan from the heat and add the sour cream.
Add salt + pepper to taste.

If you want to add the vegetables you can cook them separately and add them in or throw them in the boiling water for a few minutes.

I usually get one of those roaster/fryer chickens (small ones) stuff butter under the skin, salt and pepper it, cook it in a 350 over suspended above a pan until done, basting every 15 minutes or so with the drippings, this leaves a lot of left over chicken which goes into the soup.

I am starting to feel a little under the weather; I might convince one of my friends (or my mother when she comes to visit tomorrow) to make me some.

How many servings does this recipe make? What vegetables do you usually use?

try putting sugar in ur fried chicken breader. it's good eats.

I've heard of using sour cream in chicken noodle.

Thanks for posting the recipe, man. Sounds like some great stuff.

From what you've tasted, do you think it would be viable to replace the pepper with ground herb and the salt with sea salt (only kind I like).

Woodsman said:

I am starting to feel a little under the weather; I might convince one of my friends (or my mother when she comes to visit tomorrow) to make me some.

How many servings does this recipe make? What vegetables do you usually use?

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It'll make enough for like 6 pretty big bowls of soup, I usually use fresh corn and just throw it in a few minutes before I'm going to take it off the heat to let it cook, it's only like 25c an for an ear of corn around my area, but you can use whatever, I've also just thrown in frozen mixed vegetables and given them some time to cook and it was delicious.

Reprogrammed said:

I've heard of using sour cream in chicken noodle.

Thanks for posting the recipe, man. Sounds like some great stuff.

From what you've tasted, do you think it would be viable to replace the pepper with ground herb and the salt with sea salt (only kind I like).

Click to expand...

I think ground herbs would work fine in it, and sea salt will work great too, I usually use kosher because it's cheap and easy to sprinkle, but sea salt is better.