- 6
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Ingredients
- 8 cups chicken broth
- 6 1/2 cups wide egg noodles, uncooked
- 2 cans condensed chicken soup
- 3 cups cubed cooked chicken
- 1 cup sour cream
- Minced parsley
Preparation
Step 1
Bring broth to a boil in a pot that holds 12-14 cups. Add noodles. Cook, stirring occasionally, until noodles are tender. Turn heat to medium. Add chicken soup; stir well. Add chicken. Heat for 5-10 minutes. When soup is piping hot, remove from heat. Stir in sour cream and sprinkle with parsley.