Quick Chicken Noodle Soup Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
3 quart: Water,
5: Chicken bouillon cubes,
1 cup: Thinly sliced carrot,
1/2 cup: Chopped celery,
1/2 cup: Finely chopped onion,
1: Bay leaf,
1 tsp: Salt,
1/4 tsp: Ground black pepper,
1/4 tsp: Poultry seasoning,
3 cup: Chopped cooked chicken,
6 ounce: Medium Egg Noodles uncooked,
Directions:
In 6-quart saucepan, combine all ingredients except chicken and
noodles; heat to boiling. Add chicken and noodles; cook uncovered,
stirring occasionally, 8 minutes or until noodles and vegetables are
tender. Discard bay leaf. 10 to 12 servings.
Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master
format by Karen Mintzias
Source from luhu.jp
noodles; heat to boiling. Add chicken and noodles; cook uncovered,
stirring occasionally, 8 minutes or until noodles and vegetables are
tender. Discard bay leaf. 10 to 12 servings.
Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master
format by Karen Mintzias
Source from luhu.jp