I halved the recipe. The only 'cream of' soup I had was chicken, so I went with that (though I think mushrooms would be best). I was out of sour cream (not really a staple for us, as it is quite pricey) so I used 15% cooking cream + lemon juice to make it thicker, kind of like a buttermilk (this worked well enough for me). I used frozen Angus meatballs (Blue Menu variety from Loblaws). Looking back, I'd forgot to add the butter (would maybe be better used to saute some fresh veggies rather than buttering the noodles). I did have to use cornstarch to help thicken up the sauce. I would definitely add some, onion, garlic and mushrooms to to this next time. I did season with salt, pepper, garlic powder, onion powder and Italian seasoning which helped a little. I used fettuccine pasta instead of the egg noodles as that is what I had on hand. Easy to throw together, but it does need some tweaking.
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I halved the recipe. The only 'cream of' soup I had was chicken, so I went with that (though I...