Quick Comforting Chicken Noodle Soup

Ingredients

• 2 quarts water
• 8 teaspoons chicken bouillon granules (or 8 cubes)
• 6-1/2 cups uncooked wide egg noodles
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted 
• 3 cups cubed cooked chicken or turkey
  
• 1 cup (8 ounces) sour cream
• Optional 1 cup frozen peas and 1 can of corn
• Baby carrots or sliced regular carrots are really good in this too, throw them in with the boiling water before you add the noodles.

Directions

• In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
• Remove from the heat; stir in the sour cream. Sprinkle with minced parsley. Yield: 10-12 servings (about 2-1/2 quarts).