Soupy Chicken Noodle Supper

• 1 tablespoon butter
• 1 medium carrot, sliced
• 1 celery rib, sliced
• 1 small onion, chopped
• 4 cups water
• 4 teaspoons chicken bouillon granules
• 1-1/2 teaspoons dried parsley flakes
• 1/4 teaspoon Italian seasoning
• 1/8 teaspoon celery seed
• 1/8 teaspoon pepper
• 3 cups uncooked wide egg noodles
• 1-1/2 cups cubed rotisserie chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup sour cream
• Hot cooked stuffing, optional

1. In a large saucepan, heat butter over medium-high heat. Add carrot, celery and onion; cook and stir 6-8 minutes or until tender.
2. 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.

butter, carrot, celery, onion, water, chicken bouillon granules, parsley flakes, italian seasoning, celery, pepper, egg noodles, rotisserie chicken, condensed cream, sour cream

Taken from www.tasteofhome.com/recipes/soupy-chicken-noodle-supper/ (may not work)