I think everyone in the country is being affected by the cold at this point, so I want to share the simplest, hearty soup recipe I’ve got. There’s nothing healthy about it, but it’s what I make for sick friends year ’round and for families with new babies in winter, along with a loaf of hot bread. It’s definitely one of the recipes I have shared most over the years.
Chicken Noodle Soup
8 cups water
8 chicken bouillon cubes
8 oz wide egg noodles
2 cans Cream of Chicken soup (I use low sodium)
3 cups chicken, cooked and chopped
1 cup sour cream
Bring the water to a boil and add the bouillon and noodles, cook for ten minutes. DO NOT DRAIN.
Add Cream of Chicken and chopped chicken and heat through.
Remove from heat and stir in sour cream and parsley.