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.
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