Ingredients
- 12 ounces egg noodles, dry, wide
- 6 cups water, boiling
- 1 tablespoon parsley, dried
- 1 tablespoon dill, dried
- 1 teaspoon chives, dried
- 4 teaspoons chicken bouillon
- 20 ounces condensed cream of chicken soup (2 cans)
- 16 ounces chicken breast, cooked, boneless, skinless
- 8 ounces sour cream
- 1/4 teaspoon salt
- 1/2 teaspoon pepper, to taste
How to Make
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Step 1: In a Dutch oven, bring the water, dried herbs and bouillon to a boil.
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Step 2: Add the egg noodles and cook according to package directions, about 10 minutes, until tender. Do not drain.
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Step 3: Add the condensed cream of chicken soup and cooked chicken to the pot.
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Step 4: Stir until the soup is thoroughly combined and heated through.
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Step 5: Remove the pot from the heat. This is a crucial step to prevent the sour cream from curdling.
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Step 6: Stir in the sour cream until it is completely incorporated and the soup is creamy.
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Step 7: Season with salt and pepper to taste.
We hope you enjoy this recipe!
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