Comforting Chicken Noodle Soup

3 Cups Shredded Pre-cooked Chicken
8 Cups Chicken Broth
6 ½ Cups Medium Egg Noodles
8 oz Sour Cream
2 Cans Cream of Chicken Soup
Chopped Fresh Parsley or dry flakes
(you can also add in any additional veggies you’d like, carrots, peas, corn, celery, etc.)

Pre-cook chicken, cool, then, shred.
Boil 8 cups of chicken broth in a pot.
Add 6 ½ cups of egg noodles to pot.
Let noodles boil about 10 minutes. DO NOT DRAIN.
Add vegetables.
Add 2 cans cream of chicken soup, parsley, and shredded chicken.
Stir well. Remove from heat.

Add sour cream. Mix well.

Serve immediately.

(We always have lots left over.)

Sent to us by Mimi – Liz Mc.