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OLD FASHIONED CHICKEN NOODLE SOUP

  • Cooks . com
  • May 7, 2016
  • 1 min read

16 oz. pkg. frozen egg noodles 1 1/2 lbs. chicken breast or 2 c. (2 - 5 oz. cans) deboned chicken 5-7 chicken bouillon cubes 2 tsp. minced onions 1 1/4 tsp. parsley flakes 1/2 stick butter

1. In a large saucepan place chicken, 2 1/2 quarts water, onion and parsley. Bring to a boil. Add bouillon cubes and dissolve. 2. Drop in noodles, stirring to separate.

3. Add 1/2 stick butter and stir well.

4. Simmer 50 minutes, if using fresh chicken and 20 minutes if canned. Serves 8.

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