Tuesday, September 7, 2010

Creamy Chicken Noodle Soup

2 1/2 quarts water
6 chicken flavor bouillon cubes or 2 T. chicken flavor instant bouillon
6 1/2 cups uncooked egg noodles
2 cans (10 3/4 ounces each) cream of chicken soup
3 to 4 chicken breasts, cooked and diced
1 container (8 ounces) sour cream
Parsley flakes for garnish

In a large saucepan, combine the water and bouillon cubes; bring to a boil. Add the noodles and cook uncovered for 10 min. or until noodles are tender. Add soup and chicken and stir to blend. Sprinkle with parsley just before serving.
Yield: 6 to 8 servings