This is probably Chris' favorite soup of all time! It is a nice twist on the traditional chicken noodle soup. So delicious!
Creamy Chicken Noodle Soup
2 quarts water
8 chicken bouillon cubes
1 bag (12 ounces) 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
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 sour cream. Sprinkle with parsley.
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