Chicken Noodle Soup

4 March, 2019

recipes

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From my mother:

You will need

• carrots
• Celery,
• egg noodles (medium width),
• bay leaves,
• chicken breast
• either chicken soup base or chicken bouillon. You can also use canned chicken stock.

Directions

• Peal and chop up the 1 carrot and 1 stalk of celery.
• Rinse chicken breast and trim off any fat.
• Put about 3-4 cups of water in medium saucepan.
• Add 2 chicken breasts, celery, carrots, 1 TBsp chicken base or 2-3 cubes of bouillon, 2 bay leaves, 1/2 tsp. of salt and 1/4 tsp of pepper. I also add the leaves from the inside of the celery.
• Bring to boil over medium heat and boil until chicken and carrots are done. NB
• Remove chicken, bay leaves and celery leaves.
• Add about 2 handfuls of noodles to liquid.
• Shred chicken and return to pot.
• Cook until noodles are done. About 10 minutes.

If you use canned chicken stock you might want to cook the noodles separately since they absorb quite a bit of liquid.