1 lb. chicken breast meat, cooked and cubed (or shredded)
1/2 package (6 oz. of a 12 oz. package) egg noodles, cooked and drained
32 oz. chicken broth
2 chicken bullion cubes
2 tablespoons butter
1 celery stalk, finely chopped
2-3 carrots, finely chopped
1 small onion, finely chopped
1 1/2 tsp. dried parsley
salt and pepper to taste
- In a large pot, melt butter over medium/medium high heat. Add celery, carrots, and onions, and cook until tender.
- Add the chicken broth and bullion cubes, stir to dissolve cubes.
- Add the chicken and egg noodles. Cook over medium heat until heated through.
- Toss in parsley, salt, and pepper, stir to combine.
Thursday, April 3, 2008
Homemade Chicken Noodle Soup
This is not only a delicious comfort food, but it's so fast to make as well!