Ingredients
- 1 batch homemade egg noodles
- 1 lb chicken breast boneless skinless
- 2 cups carrots chopped
- 2 cups onions 1 large, 2 small, chopped
- 1 cup celery chopped
- 8-10 cups chicken broth
- 1 cup parsley finely chopped
- salt and pepper to taste
Method
- In a large pot bring to boil chicken broth (I use water and granulated chicken bouillon, 1 cup water to 1 teaspoon bouillon).
- Cut chicken breast into 2 or 3 large chunks and add it to your boiling broth. Simmer for 10 to 15 minutes.
- Add your veggies and continue simmering another 5 minutes.
- Remove chicken and let rest for a few minutes then shred. (Letting the chicken cool slightly will help it retain moisture).
- Once veggies are crisp-tender (about 5 to10 more minute) add chicken back in.
- Bring soup to a rolling boil and drop homemade egg noodles in. The noodles only take 3-5 minutes to cook. They will float when ready.
- Turn heat to low and add parsley, salt and pepper to taste.
Notes
If you don't have time to make homemade egg noodles you can also buy pre-made egg noodles in the freezer section or pasta section of your grocery store. They will not cook as fast as they're fresh. Make sure to read the cooking directions. Cook time will need to be adjusted to accommodate and you may need to add 1-2 extra cups of broth.