Ingredients
- 1 medium onion, chopped
- 4 large garlic cloves, minced
- 1 teaspoon crushed chnili flakes, optional or adjust to taste
- Oil or butter, as needed
- 4 cups water
- 4 cups low-sodium chicken broth (or can use all water and 2 tablespoons chicken bouillon granules)
- 6 cups uncooked wide egg noodles (or use as much as you like)
- 2 (10-3/4 ounce) cans condensed cream of chicken soup, undiluted
- Cubed cooked chicken (use as much as you like)
- 1/2 cup sour cream, or as desired
- Salt and fresh ground black pepper, to taste
How to Make
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Step 1: In a Dutch oven heat oil over medium-high heat (use as much oil or/and butter as you like). Add in onion; saute for about 3 minutes or until softened. Add in garlic and chili flakes; cook 1-2 minutes.
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Step 2: Add in water and broth; bring to a boil. Add noodles; cook uncovered, until tender (about 10 minutes, do not drain). Add condensed soup and chicken; heat through stirring constantly.
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Step 3: Remove from the heat; stir in the sour cream. Season with salt and pepper to taste.
We hope you enjoy this recipe!
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