Ingredients
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2 (14 1/2 ounce) cans chicken broth or 4 cups chicken broth
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6 1/2 cups water
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2 medium chicken breasts
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1 1/2 cups carrots, sliced
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1 1/4 cups celery, sliced
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1/2 cup onion, roughly chopped
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1 teaspoon dried parsley
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4 cups mashed potatoes, see recipe above
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egg noodles, see recipe above it's what makes the soup or 11 ounces frozen wide egg noodles
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salt & pepper, to taste
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4 1/4 teaspoons chicken bouillon granules or 4 -5 chicken bouillon cubes
Instructions
- Bring 6 1/2 c water and chicken broth to a boil, add boullion cubes; dissolve.
- Add chicken breasts, cook until no longer pink, remove, let cool then shred.
- Skim top of broth to get any foam off top.
- Bring to a boil again, add noodles, bring to a med boil again then add veggies.
- Cook 15-20 minutes or until noodles are tender.
- Turn heat off add chicken breast and parsley, cover.
- Let stand about 10 minutes, S&P to taste, serve over a scoop of mashed potatoes.