Tuesday, September 30, 2008

Homemade Chicken Noodle Soup

Debbie Vogelsberg

3 boneless, skinless chicken breasts
6 chicken bouillon cubes
Garlic salt
Seasoned pepper
1 (8 oz) bag wide egg noodles
1 (1/2 lb) bag baby carrots

Cook chicken in about 7 to 8 cups water with bouillon and seasonings until done. Take chicken out and strain broth; don't throw it out! Put strained broth back into pan and bring to a boil. Cook egg noodles in broth according to time on the package and put as many carrots as desired. I usually cut them in half. While cooking, cut up chicken and when noodles are done, add chicken. 

No comments: