Chicken Noodle Vegetable Soup Recipe

• 2 1/2 lbs. chicken
• 1 quart. water
• 2 c. carrots, diced
• 2 c. celery, diced
• 1 c. onion, diced
• 1 tbsp. salt
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• 3 chicken bouillon cubes
• 2 c. thin egg noodles, uncooked

1. Bring all ingredients (except noodles) to boiling in 4-qt Dutch oven; reduce heat.
2. Cover and simmer till chicken is done, approximately 45 min.
3. Skim off fat if necessary.
4. Cook noodles per package instructions.
5. Remove chicken from Dutch oven; cold slightly and remove skin and bones.
6. Cut chicken up into pcs and return to Dutch oven.
7. Add in cooked noodles and heat till warm.
8. Makes approximate 8 (1 c.) servings.

chicken, water, carrots, celery, onion, salt, sugar, pepper, chicken, thin egg noodles

Taken from cookeatshare.com/recipes/chicken-noodle-vegetable-soup-36498 (may not work)