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Soups - Grandma’s Comforting Chicken Noodle Soup

  • 2 quarts water
  • 8 chicken bouillon cubes
  • 6 1/2 cups uncooked wide egg noodles
  • 2 (10 3/4-ounce) cans condensed cream of chicken soup, undiluted
  • 3 cups cooked chicken, cubed or diced
  • 1 (8-ounce) container sour cream
  • Minced fresh parsley

In a saucepan, bring water and bouillon cubes to a boil. Add noodles and cook, uncovered, until tender, about 10 minutes; do not drain. Add condensed soup and chicken; heat through. Remove from heat and stir in sour cream. Sprinkle with parsley.
Yield: About 2 1/2 quarts (10-12 servings).
The recipe contributor says: “This quick comfort food is so simple to fix and has helped a lot of colds and flu in my family.”
Submitted By: Marie Delffs
Coffee Farmers Co-op
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