This is a new recipe I tried with chicken but you can use turkey too.It is a keeper and will be made alot this winter.

Comforting Chicken Noodle Soup

2 quarts water
8 chicken bouillion 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 (She seasoned boneless, skinless chicken breast up really nicely and cooked them in the oven)
1 cup (8 ounces) sour cream
Minced, fresh parsley

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 heat; stir in sour cream. Sprinkle with parsley. Can be frozen and reheated.