Ingredients
Units
Scale
- 1 qt. water
- 4 chicken bouillon cubes
- 3 c. uncooked egg noodles
- 1 can cream of chicken soup, undiluted (or 1 1/2 cups homemade)
- 1 1/2 c. canned chicken
- 1/2 c. sour cream
- small amounts of celery and/or carrots, diced (optional)
- minced parsley (optional)
Instructions
- In a large saucepan, bring water and bouillon cubes to a boil.
- Add noodles, celery and carrots.
- Cook, uncovered, until tender – about 10-12 minutes. Do not drain.
- Add soup and canned chicken; heat thoroughly.
- Remove from heat and stir in sour cream.
- Sprinkle with parsley before serving.
Notes
- This recipe can be easily doubled.
- Prep Time: 10 min
- Cook Time: 12 min
Keywords: creamy chicken noodle soup, chicken soup, chicken noodle soup