Creamy Chicken Noodle Soup

3 cans chicken broth
2 cups chopped carrots
2 cups chopped celery
3/4 cup onion chopped
3 cans cream of chicken soup
1 cup of milk
1 1/2 cup of sour cream
3 cups cooked and cubed chicken
1 pkg. wide egg noodles

Cook the veggies in the broth until tender (about 20 min.) Add cream of chicken soup, milk, sour cream, then add chicken and egg noodles cooked and drained. Heat until warm, don't boil

From the kitchen of Jen H.