CHICKEN NOODLE SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 3 lb bag frozen boneless, skinless chicken breast
  • 12-15 chicken boullion cubes
  • 4 pieces celery
  • 2 carrots
  • 1 large onion
  • 1 Tsp. parsley flakes
  • ground black pepper to taste
  • 1 bag (12 oz. to 16 oz.) Kluski noodles

Directions

  • 1. Pre-boil chicken and cut or shred into desired size pieces.
  • 2. Clean and cut celery to desired size and set aside.
  • 3. Peel and shred carrots, set aside.
  • 4. Peel and dice onions, set aside.
  • 5. In large soup pot, combine approximately 1/2 gallon water, the boullion cuves, parsley flakes, celery and onion. Add pepper to taste.
  • 6. Simmer on medium heat until onions and celery are tender.
  • 7. Add cut up chicken and shredded carrots.
  • 8. Simmer until chicken and carrots are heated through.
  • 9. Add noodles and more water if necessary.
  • 10. Turn down heat and simmer just until noodles are tender. Do not over heat, noodles will get too soft.

Notes

Categories: Soup 

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