QUICK AND EASY CHICKEN SOUP

YOU’LL NEED:

8 C. chicken broth or 2 quarts water (8 cups) and 8 chicken bouillon cubes
6 ½ C. uncooked wide egg noodles
2 Cans (10 ¾ ounces each) condensed cream of chicken soup, undiluted
3 C. cubed cooked chicken
1 C. (8 ounces) sour cream
Minced fresh parsley

HOW TO MAKE:

1-Bring broth or water and bouillon to a boil in a large pot.
2-Add the noodles and cook, stirring occasionally, until the noodles are tender. Do not drain the noodles.
3-Lower the heat to medium and add the two cans of condensed cream of chicken soup. Stir well.
4-Add the cubed chicken and stir.
5-Heat everything through, 5 to 10 minutes. When the soup is hot, remove it from the heat.
6-Stir in the sour cream, sprinkle with fresh parsley and ladle into soup bowls. Serve immediately.

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