Submitted by Lauren Elder-Pahl, Ozark, Mo.
• 8 C chicken bone broth
• 1 C diced carrots
• 6 C frozen egg noodle
• 2 cans, cream of chicken soup
• 3 C cooked chicken
• 1 C sour cream
In a large saucepan, bring broth and carrots to a boil. Add noodles and cook uncovered until tender, about 10 minutes. Add the soup and chicken and heat through. Remove from heat and stir in the sour cream. Serve while hot. Can also spoon over mashed potatoes.
