In our family, we appreciate simple good soup, so everyone knows how to make at least one good soup. This chicken noodle soup recipe is everyone’s favorite, not only because it’s simple, but also because it’s bursting with flavors that remind us all of the reunions in our grandparents’ house. We love to eat this with bread fresh from the oven.
It’s a soup that can also be a full meal. And it’s easy to put together! You don’t even have to worry about not having enough time. Such a type of meal is so convenient that you get to enjoy one hearty meal without the hassle.
Ingredients
2 quarts water
8 teaspoons Wyler’s chicken bouillon granules
6-1/2 cups uncooked Barilla wide egg noodles
2 cans (10-3/4 ounces each) Campbell’s condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup (8 ounces) Daisy sour cream
Minced fresh parsley
Instructions
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.
From: recipe roost
