- 3 skinless, boneless chicken breast halves
- 8 cups water
- 10 carrots, peeled and sliced
- 6 stalks celery, thinly sliced
- 1 onion, diced
- 8 cubes chicken bouillon
- 1 (12 ounce) package uncooked egg noodles
- In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
- Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.
04/04/2018
recipepes.com
Regular Chicken Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
