Categories: Soup/Stew/Chili
Ingredients
- 8 cups chicken broth or 2 quarts water (8 cups) and 8 chicken bouillon cubes
- 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
Directions
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Bring broth or water and bouillon to a boil in a large pot.
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Add the noodles and cook, stirring occasionally, until the noodles are tender. Do not drain the noodles.
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Lower the heat to medium and add the two cans of condensed cream of chicken soup. Stir well.
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Add the cubed chicken and stir.
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Heat everything through, 5 to 10 minutes. When the soup is hot, remove it from the heat. Stir in the sour cream, sprinkle with fresh parsley and ladle into soup bowls. Serve immediately.
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Note: once the soup had cooled down, the liquid thickened from the consistency of clam chowder to more like a creamy pasta sauce. As in, it wasn’t really soup any longer or even soupy pasta. If you want this to remain soup, I’d advise cutting back the amount of pasta by at least a third to half or increasing the amount of chicken broth.