Chicken Noodle Soup

2 cups cooked chicken, cut up
2 quarts water (8 cups)
8 chicken bouillion cubes
3 1/4 cups egg noodles
2 cans cream of chicken soup
1 cup sour cream

*Boil water with cubes.
*Add noodles and cook uncovered until tender. DO NOT DRAIN!!
*Add soup and chicken. Stir until hot.
*Stir in sour cream until well blended.
*Serve with crackers.

Notes:
My family loves this soup! It is perfect for a chilly day, but not too heavy to eat when it's warm out too. I usually make it in the morning on the stovetop then put it in the crock pot on "keep warm" until dinnertime.

I got this recipe from Julie Rudolph.