Thursday, August 20, 2009

Chicken Noodle Soup

2 quarts chicken broth
6 1/2 uncooked wide egg noodles
1 can (10 3/4 ounces) cream of chicken soup
3 cups cubed cooked chicken
1 cup sour cream
minced parsley, optional

Bring chicken broth to a boil; add noodles and cook uncovered until tender.

Add soup and chicken' heat through.

Remove from heat and stir in sour cream; sprinkle with parsley.

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