Comforting Chicken Noodle Soup
Taste of Home recipe
2 quarts water
8 chicken bouillon cubes
6 1/2 cups uncooked wide egg noodles
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup (8 ounces) sour cream
Minced fresh parsley
In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender about 10 minutes. Do not drain. Add soup and chicken; heat through.
Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.
Yield: 10-12 servings