Prep 5 mins
Cook 20 mins
My mom started making this soup after finding it in a magazine (?), but I made a few adaptions and here it is!
- 473.18 ml chicken, cooked and cubed
- 1892.0 ml water
- 4 chicken bouillon cubes
- 340.19 g bag egg noodles
- 2 (595.33 g) can cream of chicken soup
- 226.79 g sour cream
- salt and pepper, to taste
- Bring water and bouillon cubes to boil in 5 quart pan.
- Add noodles.
- When noodles are cooked, add chicken and soup, stir until combined throughly.
- Remove from heat and add sour cream.
- Salt and pepper to taste.
WOW!! This recipe has to be one of the easiest chicken noodle soup recipes I've ever made. My husband thought it was better than what his Mom had made! So very easy and sooo very good. Thank you for posting! This is now in our regular soup rotation. Updating to add I add some finely diced onion, celery, carrot to the pot while cooking the chicken. It really helps deepen the stock flavor! I have used both split chicken breasts as well as boneless skinless breasts for quick and easy soup making. AWESOME recipe!
OMG!!!! This is the best chicken noodle soup in the UNIVERSE!!! I used 4 chicken breasts, peas, carrots and diced onion. I used the 16 oz bag of egg noodles which required extra broth. I used a 49 oz can and a 32 oz box of chicken broth and a family size cream of chicken which was 26 oz. Stuck with the 8 oz of sour cream. Once this was done it was rich, creamy and the taste was out of this world. So...so happy that I found this recipe. I will be making this again and again!!!! Thank you Dreamgoddess for posting this fantastic recipe :)
This was delicious! I added a cup of sliced carrots and 4 stalks of chopped celery to the broth before adding the egg noodles. My son recently had his tonsils out and he was getting tired of the same ole' same ole...it was a big hit! Definitely will be making it's way to my table on a regular basis!