Chicken Noodle Soup

• 2 boneless skinless chicken breasts, boiled and cubed
• 1/2 bag wide egg noodles
• 1 celery stalk, sliced
• 2 carrots, sliced
• 10 fresh mushrooms, sliced and sauteed in butter
• 1 chicken bouillon cube
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic salt or 1 tablespoon minced garlic
• 1-1/2 tablespoons chopped fresh parsley
• 7 teaspoons real butter

1. Boil chicken, set aside to cool and save broth.
2. Add more water, enough to cover egg noodles, and bouillon cube.
3. Bring to a boil.
4. Add egg noodles.
5. Cook until tender.
6. Meanwhile saute mushrooms, celery, & carrots in butter.
7. When noodles are tender add mushrooms, celery, carrots and butter that you sauteed them in, add chicken, salt & pepper, and garlic.
8. Bring to a rolling boil. Add fresh parsley.
9. Serve hot.

chicken breasts, egg noodles, celery stalk, carrots, mushrooms, chicken, salt, pepper, garlic salt, parsley, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51178 (may not work)