Comforting Chicken Noodle Soup
“A good friend made us this rich, comforting, creamy chicken noodle soup after the birth of our son. It was such a help to have dinner taken care of until I was back on my feet. This yummy dish is so simple to fix that now I give a pot of it (along with the recipe) to other new mothers.” —Joanna Sargent, Sandy, Utah
Photo: Taste of Home
- 2 quarts water
- 8 tsp chicken bouillon granules
- 6-1/2 cups uncooked wide egg noodles
- 3 cups cooked chicken cubed
- 1 cup sour cream
- fresh parsley minced
- 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 the sour cream. Sprinkle with minced parsley.
Test Kitchen Tips
- Use frozen egg noodles to give homemade soup an added flair. They are more rustic and thick than noodles and require a bit more cooking. Look for them near the frozen pasta.
- To keep parsley fresh for up to a month, trim the stems and place the bunch in a tumbler with an inch of water. Be sure no leaves are in the water. Tie a produce bag around the tumbler to trap humidity; store in the refrigerator. Each time you use the parsley, change the water and turn the produce bag inside out so any moisture that has built up inside the bag can escape
1 cup: 218 calories, 9g fat (4g saturated fat), 67mg cholesterol, 980mg sodium, 18g carbohydrate (2g sugars, 1g fibre), 15g protein.