Ingredients
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3 lbs bone-in chicken breasts (skin on or off - your preference)
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1 stalk celery, leaves attached,cut in chunks
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1 onion, quartered
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1 tablespoon seasoning salt
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10 -12 whole black peppercorns
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2 chicken bouillon cubes
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4 cans cream of chicken soup, reduced fat preferred
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1 (12 ounce) package wide egg noodles
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1 tablespoon minced onion
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dried parsley, to taste
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additional seasoning salt, to taste
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black pepper, to taste
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red pepper flakes, just a pinch,to taste
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1 carrot, cut in chunks
Instructions
- Simmer chicken, celery, carrot, onion, peppercorns and 1 T.
- seasoned salt in large dutch oven, in about 4 quarts of water until chicken begins to fall apart.
- Remove chicken from pot; let cool.
- DO NOT DISCARD BROTH.
- Remove skin and bones from chicken and discard; shred meat into bite-sized pieces.
- Set aside.
- Strain the veggies from the broth, pressing as much of the liquid from them as possible, through the strainer, back into the pot.
- Bring broth to a boil.
- Cook noodles in boiling broth for 6 minutes.
- Lower heat, and add bouillon cubes, stirring to mix well.
- Add undiluted chicken soup, stirring gently to dissolve lumps, but try not to break noodles too much.
- Add the shredded chicken, minced onion, and remaining seasonings to taste.