Made only with chicken breast meat so there is no risk of finding bits of bone or skin in the broth.
- In a large saucepan or Dutch oven, combine everything except the noodles. Bring it to a boil, then reduce heat and stir occasionally.
- Cook until chicken is no longer pink. At this point bring back to a boil and stir in the noodles. Cook for 10 minutes or until noodles are tender. Stir frequently.
Chicken noodle will soup always comfort your kids through a bout of flu. Of course, this soup is better if you use 8 cups (2 l) chicken broth in place of chicken bouillon cubes and water.
Ingredients metric2 large boneless, skinless chicken breasts (about 450 g)1 small onion, finely diced75 g diced carrots2 stalks celery, sliced (leaves included)3 garlic cloves, minced2 chicken bouillon cubes5 g salt, about 1 tsp 2.5 g pepper, about 1/2 tsp2 l water1 Tbs dried parsley50 g uncooked no yolk egg noodles