Ingredients
1 tablespoon butter1 medium carrot, sliced1 celery rib, sliced1 small onion, chopped4 cups water4 teaspoons chicken bouillon granules1-1/2 teaspoons dried parsley flakes1/4 teaspoon Italian seasoning1/8 teaspoon celery seed1/8 teaspoon pepper3 cups uncooked wide egg noodles1-1/2 cups cubed rotisserie chicken1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup sour creamHot cooked stuffing, optional
Preparation
In a large saucepan, heat butter over medium-high heat. Add carrot, celery and onion; cook and stir 6-8 minutes or until tender.
Stir in water, bouillon and seasonings; bring to a boil. Add noodles; cook, uncovered, 5-7 minutes or until tender. Stir in chicken, soup and sour cream; heat through. If desired, serve with stuffing.
