Comforting Chicken Noodle Soup Recipe

By pjones-2

Ingredients

• 2 quarts water
• 8 teaspoons chicken bouillon granules
• 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

Preparation

Step 1

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 (about 2-1/2 quarts).

Originally published as Comforting Chicken Noodle Soup in Quick Cooking
January/February 1999, p29