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Title: Best Creamy Chicken Noodle Soup
Categories: Poultry, Pasta, Dairy, Herbs
Yield: 12 servings
2 qt Water
8 ts Chicken bouillon granules
6 1/2 c Uncooked wide egg noodles
21 1/2 oz (2 cans) cream of chicken
- soup; undiluted
3 c Diced, cooked chicken
1 c 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.
Joanna Sargent, Sandy, Utah
Makes: 12 servings (3 quarts)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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