Thursday, May 6, 2010

Comforting Chicken Noodle Soup

It could be the vog (volcano fog) or maybe the poor weather, but there are days when you need a great soup to pick you up and one that doesn't take too long to make either.  After a long day of work, there's nothing better than a quick and delicious meal.

One of my favorites is "Comforting Chicken Noodle Soup" from Taste of Home's Contest Winning Annual Recipes 2004.  By far, this is one of my favorite recipe books because of some of the most amazing meals and here's one of them:

Comforting Chicken Noodle Soup

2 quarts water
8 chicken bouillon cubes or tsp. chicken broth base
6 1/2 cups uncooked wide egg noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup
3 cups cubed cooked chicken
1 cup sour cream (optional) or select a light version
Minced fresh parsley

1. In a large saucepan, bring water and chicken base to a boil.  Add the noodles; cook, uncovered, until tender.  Add soup and chicken until heated.

2.  Remove from the heat and stir in sour cream.  Sprinkle with minced parsley.  It should make enough about 10 - 12 servings.

I love comforting chicken noodle soup.  However, there are some things I would change.  For one, I wouldn't add the sour cream.  A cup is a bit much to stir into the soup.  Stir in the amount you want into your own bowl, so you have options. 

I would also stick to a "light" sour cream because it's basically the same! Also, if you want to reduce the fat content without changing the flavor, use 1 can of fat-free or low-fat cream of chicken and keep the other can original. 

The parsley really adds to the soup's flavor too, so add generous amounts.  I use Italian parsley and load it onto my bowl.  It's wonderful! 

I hope you all enjoy this recipe!  It really is good.

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