Chicken Noodle Soup - cooking recipe

Ingredients

chicken
2 stalks celery, chopped
5 c. diced potatoes
3 tsp. chicken bouillon
3 c. sliced carrots
1 onion, diced
2 cans cream of chicken soup
1 lb. sour cream
1 can evaporated milk
12 oz. pkg. cooked egg noodles (dumpling noodles)

Preparation

Boil
chicken
with just enough water to cover chicken. Debone and
cut
up
in
pieces.
Skim
off fat from broth and return cut up chicken to broth.
Add celery, potatoes, chicken bouillon, carrots
and onion to broth.
Cook until vegetables are tender. Then
add
soup,
sour cream, evaporated milk and egg noodles. Mix together.
Do not boil.