Comforting Chicken Soup

Soups are always an economical meal. What you can't eat today, can be frozen and saved for another time. Chicken soup is always good for whatever ails you.

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• 1 - 1 1/2 pounds chicken breast, cooked and cubed
• 4 cans chicken broth, 19 ounces each
• 1 can Cream of Chicken Soup
• 4 stalks celery, chopped
• 4 medium carrots, chopped
• 2 medium onions, chopped
• 16 ounces sour cream
• 3-4 cups spiral noodles (I used tomato and spinach noodles)

I generally cook the chicken breasts in a couple of tablespoons of olive oil, a little lemon juice and the rest water, covered over medium low heat. Season with paprika, Lawry's seasoned pepper and poultry seasoning.

In a soup pot, combine chicken broth and cream of chicken soup. Add the celery, carrots and onion and bring to a boil. Once boiling, add the pasta noodles. Cook over medium heat about 7-8 minutes.

Reduce to simmer and add cubed chicken. Heat thoroughly, then add sour cream and stir.