Creamy Chicken Noodle Soup

What you need:

1. 2 quarts water

2. 8 chicken bouillon cubes or 3 heaping tablespoons of chicken base

3. 6 1/2 cups uncooked wide egg noodles

4. 2 10.75 ounce cans cream of chicken soup

5. 2 12.5 ounce cans chicken or you can use 2 cups shredded cooked chicken

6. 1/2 16 ounce container of sour cream

7. dried parsley or fresh parsley minced, about 1 1/2 to 2 tablespoons

What to do:

1. In soup pot bring water and bouillon to a boil.

2. Add noodles and cook uncovered until tender, about 8-10 minutes.

3. DO NOT DRAIN: add cream of chicken soup, canned chicken (drained), sour cream and parsley.

4. Simmer and stir until sour cream melts, then its ready to serve.

5. Optional: you can add frozen peas and carrots (I usually keep it plain).

This soup is super easy to make. It can be done in less than 30 minutes and tastes great.  I've also heard it call Chicken Comfort Soup. I usually buy the canned chicken and chicken base (in spice section) at Sam's Club or Costco because it's a better price.  You will definitely make this again.  Enjoy!