2 quarts water
8 chicken bouillon cubes
61/2 cups uncooked wide egg noodles
2 carrots, peeled and chopped
2 cans condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup sour cream
Minced fresh parsley, optional
In a large saucepan, bring water and bouillon to a boil. Add chopped carrots and 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, if desired. Makes 10-12 servings.
Contributed by Kim C.
No comments:
Post a Comment