2 (14 ounce) cans chicken broth
1 large onion, diced
3 large carrots, grated
3 stalks celery, diced
1 (6 ounce) can chicken broth
1 (16 ounce) container sour cream
2 cups chicken broth
1 (8 ounce) package instant noodle noodles
1/2 cup vegetable oil
In a large pot over medium-high heat, combine chicken broth, onion, carrots, celery, chicken bouillon, and pasta. Boil 25 minutes or until well seasoned.
Stir in chicken oil and simmer 5 minutes. Separate noodles and zucchini into 1/4 inch rounds. Stir in chicken soup.
Continue cooking 5 minutes for noodles, heating slowly.