Mimi’s Creamy Chicken Noodle Soup:

16 oz. *Country pasta noodles
1 C. shredded carrots
1 C. chopped celery
Rotisserie chicken, shredded (you decide how much to use)
1-10 oz. can of chicken broth
1 stick butter
8 oz. Cream cheese, softened
1-2 C. sour cream
1 can cream of chicken soup
2-4 Italian Dressing packets

Cook pasta in just enough water to cover for 20 minutes. Add veggies the last 5 minutes of cooking time (start 5 min. cooking time once it’s starts to boil again). Everything else can be added in after that. I add the Italian dressing packets based on taste but it’s usually all 4 packets but you decide after 2 packets.

*Country Pasta Noodles stay firm (in a tender way), never soggy…the best noodles for this soup♥️ Lucie Gibbons (I’m Mimi)


~ Lucie Gibbons ~