Creamy Chicken Noodle Soup

2 big skinless bone-in chicken breasts or 4 big boneless skinless chicken thighs
1 cup celery, chopped
1 cup sliced carrots
1/2 cup each frozen corn, frozen green beans and frozen peas
11 cups water
1 1/2-2 tablespoons chicken bouillon granules
1 medium yellow onion, finely chopped
2 cloves garlic, finely minced
1 can (10 3/4 oz) cream of chicken, undiluted
1 cup fettuccini noodles broken into 1 1/2-inch pieces or egg noodles
2/3 cup fat-free milk
2 tablespoons Light sour cream
1 1/4 teaspoons cornstarch
1/2 teaspoon dried parsley flakes
Fresh black pepper

In a big pot, add the water, chicken, garlic and chicken bouillon. Cook on medium heat, covered for about 40 minutes. Remove the chicken from the pot and cool down. Then, cut into cubes.

Add the vegetables, onion and cream of chicken to the soup. Cook covered for 10 minutes. Stir in the noodles and cook covered until tender. Add the milk where you have dissolved the cornstarch and cook for 2 minutes to thicken a little bit. Remove the pot from the stove and the sour cream, parsley and black pepper to taste.


Makes 6-8 servings