Chicken Noodle Soup

Ingredients:

• 2 qts. water
• 8 chicken bouillon cubes
• 6 1/2 cup uncooked wide egg noodles
• 2 (10-3/4 oz.) cans condensed cream of chicken soup (undiluted)
• 3 cups cubed cooked chicken
• 1 (8 oz.) sour cream
• minced fresh parsley (optional)

Directions:

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 heat: stir in sour cream. Sprinkle with parsley, if desired.

Source: This receipe came from a Taste of Home magazine several years ago.

By Danna from Stockton, MO