Chicken Noodle Soup

Source:  Andrea M.

2 chicken bullion cubes
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
1/2 c. sour cream
4 c. chicken stock
4 chicken breasts
2 cans cream of chicken soup
Egg noodles

Cook and cube chicken.  Heat stock, bullion, carrots, celery, and onion.  Simmer until tender.  Add soup and sour cream.  Add chicken and noodles.  Add water as needed.  Salt and pepper to taste.

*I sub chicken stock and bullion, for 4 c. water and 2 T. bullion (or 6 bullion cubes).
*To speed up cooking time at dinner time, I will chop all veggies and keep refrigerated until ready to use.
* Great, easy meal to take to people. Throw some rolls with it and call it good!