Creamy Chicken Noodle Soup
Total Time
Prep/Total Time: 25 min.
Yield
12 servings (3 quarts)
A batch of this creamy chicken noodle soup is our answer to soup season or flu season. The soup's satiating nature and wholesome taste will deliver warmth and coziness when you need it most.
Ingredients
- 2 quarts water
- 8 teaspoons chicken bouillon granules
- 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 sour cream
- Minced fresh parsley
Directions
- 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.
Nutrition Facts
1 cup: 218 calories, 9g fat (4g saturated fat), 67mg cholesterol, 980mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 15g protein.
A good friend made us this rich, comforting soup after the birth of our son. It was such a help to have dinner taken care of until I was back on my feet. This yummy dish is so simple to fix that now I give a pot of it (along with the recipe) to other new mothers. —Joanna Sargent, Sandy, Utah
Recipe Creator
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