Egg Noodle Chicken Soup

• 32 ounces, fluid Chicken Broth
• 16 ounces, fluid Water
• 1/4 cups Milk
• 4 ounces, fluid Sour Cream
• 2 whole Medium To Small Chicken Breasts, Cooked, Chopped Up
• 1/2 cups Frozen Peas And Carrots
• 1/4 cups Frozen Whole Kernel Corn
• 1/2 cups Cooked Wide Egg Noodles (i Used Whole Wheat Type)
• 1 teaspoon Thyme
• 1 teaspoon Fresh Ground Black Pepper
• 1 teaspoon Basil
• 1-1/2 teaspoon Garlic Powder
• 1-1/2 teaspoon Onion Powder
• 1 Tablespoon Parsley
• 1 dash Salt, To Taste

1. Combine all ingredients in a stock pot and let simmer for about 20 minutes.
2. Cook's notes:
3. 1. This was a recipe I made up off the top of my head by just throwing things in the pot. Measurements are "guesstimates," so feel free to adjust according to your taste.
4. 2. I also think this would be good using cream in place of the milk, or adding in half to an entire can of cream of chicken or celery soup. Also, for some reason, I think broccoli florets in it would be delicious. I am going to try that next time.
5. 3. Goes very well with bread. We had squash muffins with ours. Yum!

chicken broth, water, ubc, chicken breasts, carrots, ubc, egg noodles, thyme, fresh ground black pepper, basil, garlic, onion, parsley, salt

Taken from tastykitchen.com/recipes/soups/egg-noodle-chicken-soup/ (may not work)