SOUR CREAM CHICKEN NOODLE SOUP (serves 25)

1 chicken cooked and boned
(or 4-5 chicken breasts, cooked
2 stalks celery, sliced
3 cups carrots, sliced
5 cups potatoes, diced
1 onion, diced
1 T chicken bouillon
4 cans cream of chicken soup
1 can evaporated milk
2 lb sour cream
12 oz pkg cooked egg noodles

Cut chicken into chunks. Save broth. Add celery, carrots, potatoes, onion, and bouillon to broth. Cook until vegetables are tender. Add chicken, cream of chicken soup, evaporated milk, sour cream, and cooked noodles, This is a thick soup, but if it seems too thick, you can add canned chicken broth. Continue heating until hot, but do not boil after adding sour cream, or it will curdle.