Serves 8
8 cups chicken broth
6 1/2 cups uncooked wide egg noodles
2 10 3/4-oz. condensed cream of chicken soup
3 cups cubed, cooked chicken
1 cup sour cream
dried parsley
Boil noodles in the broth until tender. DO NOT DRAIN. Lower heat to medium and add soup and chicken. Heat through (about five to 10 minutes). Remove from heat and stir in sour cream. Garnish each bowl with parsley when served.
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