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Enjoy this recipe from Country Quick & Easy Cookbook.
Submitted by: Angie Lenhacher from Montgomery, IN
2 c. water
2 cubes chicken bouillon
5-oz. can cooked chicken, undrained
2 T. onion, chopped
1 bay leaf
1 T. carrot, chopped
1/8 t. pepper
1/4 c. medium egg noodles, uncooked
1 T. celery, chopped
2 t. dried parsley
In a medium stockpot, bring water to a boil; add chicken bouillon and stir to dissolve. Add chicken, onion, bay leaf, carrot and pepper; bring to a boil. Cover and simmer for 8 to 10 minutes. Remove bay leaf. Add
noodles, celery and parsley; simmer an additional 8 to 10 minutes or until noodles are tender. Makes 2 servings. | |
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In a medium stockpot, bring water to a boil; add chicken bouillon and stir to dissolve. Add chicken, onion, bay leaf, carrot and pepper; bring to a boil. Cover and simmer for 8 to 10 minutes. Remove bay leaf. Add
noodles, celery and parsley; simmer an additional 8 to 10 minutes or until noodles are tender. Makes 2 servings. |
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