Creamy Chicken Noodle Soup

I've had several requests for this recipe.  So here it is!

Allen says this is the closest soup to O'Charleys Chicken Harvest he's tasted.  I've never had O'charleys chicken harvest soup so I'll just have to take his word for it.  Originally this recipe came from another blog  I read, but I added and subtracted to fit my liking. 

If you want a creamy twist on the tried and true chicken noodle soup then this is a must!  And like I said in a previous post.  The only perk to winter is snow and soup ;)

Ingredients

2 quarts water

8 teaspoons chicken bouillon granules

1 box of noodles (I use rotini, or any fun shape)

12 ounce bag of frozen peas and carrots

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

3 cups cubed cooked chicken

 Heavy cream or half and half or chicken broth (if needed)

1 cup (8 ounces) sour cream

Directions
In a large saucepan, bring water and bouillon to a boil. Add noodles and veggies; cook, uncovered, until tender, about 10 minutes. Do not drain. Add cream of chicken soup and chicken; heat thoroughly.
After soup is warm (NOT BOILING) add sour cream. 

This soup thickens up really quickly so I like to keep cream on hand to keep it at a soup like texture.  Chicken broth works well too.