Wednesday, October 1, 2014

Chicken Noodle Soup - Michelle Wiles


CHICKEN NOODLE SOUP

Ingredients
3 BONELESS CHICKEN BREAST

1 CELERY RIB

2 CARROTS (CHOPPED)

¼ CUP ONIONS (CHOPPED)

2 CAN CREAM OF CHICKEN SOUP

SALT/PEPPER

1 BAG OF FINE EGG NOODLES

Directions
COOK CHICKEN IN 4 CUPS WATER UNTIL TENDER.

REMOVE CHICKEN AND CHOP.

ADD CELERY, ONIONS, AND CARROTS TO BROTH. COOK TIL TENDER.

ADD CHICKEN AND SOUP TO VEGETABLES AND BROTH. BRING TO A FULL BOIL.

ADD NOODLES AND SALT/PEPPER.

COVER AND COOK OVER MEDIUM HEAT, STIRRING OCCASIONALLY UNTIL TENDER.


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