Chicken, Veggies and Noodles

  1. -Fill a 4 quart pot with 2.5 quarts* of water.
  2. -Cut then add 2.5 cups previously cooked chicken into the water (I use chicken I roasted for dinner the night before).
  3. Bring it to a rolling boil.
  4. -Add 2 cubes of chicken bullion.
  5. Reduce heat to a simmer.
  6. -Add 2 raw eggs, Cut then add 1/2 cup broccoli, 1/2 cup baby carrots, halved, 1/4 cup potato, 1 inch squares, 1/2 cup onion, chopped, 1/2 cup sliced baby 'bella mushrooms.
  7. -Season to taste.
  8. I season with 1/2 tsp ground, dried garlic, 1/2 tsp dried parsley flakes, 1 tsp Lowry's Seasoned Salt.
  9. -Low simmer for approximately 1 hour letting the flavors blend.
  10. Add seasoning according to taste.
  11. -After an hour of simmering add 2 cups of egg noodles.
  12. Let the soup simmer for an additional hour or until the noodles are cooked.
  13. -Remove from heat and serve hot in 1.5 cup bowls with whole wheat mini bagels.
  14. *Add more water if you want more of a "soupy" mixture.
  15. I also pepper my bowl to taste and add a couple of splashes of Tobasco or other hot pepper sauce.It warms the heart.
  16. Add any other vegetables you might want to add.
  17. i've added 1/2 cup corn, 1/2 cup green beans, 1/2 cup peas, cubed squash, etc.
  18. in the past.
  19. It can also be broken out into single meal packets, frozen and reheated for another blustery day or microwaved for a quick lunch.

water, eggs, chicken bouillon cubes, chicken, broccoli, baby carrots, potato, onion, mushroom, egg noodles, garlic, parsley, salt

Taken from www.food.com/recipe/chicken-veggies-and-noodles-272114 (may not work)

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