Comforting Chicken Noodle Soup

Fall fishing, fall hunting and crisp temperatures are at Lake of the Woods. Prepare a great soup to warm yourself during outdoor activities.


  • 2 quarts water
  • 8 teaspoons chicken bouillon granules
    chicken noodle

    Photo by Taste of Home

  • 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


  1. 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.
  2. Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.
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