A warm and hearty chicken noodle soup perfect for any day.
In a large 5-quart pan, bring the water and chicken bouillon cubes to a boil.
Ensure the bouillon cubes are fully dissolved for a rich broth.
Add the egg noodles to the boiling broth and cook until tender.
Stir occasionally to prevent the noodles from sticking.
Stir in the shredded chicken and let it heat through.
Use pre-cooked chicken to save time.
Remove the pan from heat and stir in the sour cream until well combined.
Mix gently to avoid curdling the sour cream.
Season the soup with salt and black pepper to taste.
Taste the soup before adding salt as the bouillon cubes are already salty.
Serve the soup hot and enjoy with your favorite side.
Garnish with fresh parsley for a touch of color and flavor.
