In a large saucepan, bring 4 cups water and 4 chicken bouillion cubes to boil. Add 3 cups uncooked egg noodles; cook uncovered about 10 minutes. Optional, add frozen veggies with 5 minutes to go. Add 1 can cream chicken soup and 1 ½ cups cooked cubed chicken (can use chicken slurry); heat thoroughly. Remove from heat. Stir in ½ cup sour cream. Sprinkle with minced fresh parsley.
No comments:
Post a Comment