Creamy Chicken Noodle Soup by Jill Kelsey

Ingredients:

2 chicken breasts
1 diced onion, finely chopped
3-4 diced carrots, diced
1 stalk celery, chopped (I put it in a food processor so my kids don't know there is celery)
1 chicken bouillon cube
salt and pepper to taste
Noodles (about 1 cup uncooked)
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 or 1 pint of sour cream

Instructions:

Boil chicken until tender. Cube or shred. Add carrots, onion, celery, and bouillon cube. Salt and pepper to taste. Let cook until veggies are tender.

Add noodles to pot when veggies are almost tender. When noodles are done, add the soups. (Mix soups in separate bowl for easier mixing. And if your kids don't like the mushrooms, then substitute with another can of cream of chicken soup instead of cream of mushroom) Mix well. Just before serving, add sour cream.

Homemade Noodles
1 egg
2 Tbsp. milk
1/2 tsp. salt
1 cup flour

Mix in bowl, adding flour to help with stickiness. Flour the countertop. Roll the dough into thin layer (1/4 inch thick) and then use a pizza cutter to cut into strips about 1/4 inch wide. Let dry until they are not sticky and come off the counter easily with a spatula (about 2-3 hours) Add these noodles when the veggies are almost tender.