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Chicken Noodle Soup With Vegetables Recipe

by CookEatShare Cookbook

Ingredients

2 1/2 pound broiler-fryer chicken, cut up 1 quart. water 4 med. carrots, sliced 4 med. stalks celery, sliced 1 tbsp. salt

1 teaspoon sugar 1/4 teaspoon pepper 3 chicken bouillon cubes 2 c. uncooked thin egg noodles

Directions

1. Heat all ingredients except noodles to boiling. Reduce heat. Cover and simmer till chicken is done, about 45 min (or possibly can use leftover chicken cut up in pcs). Skim fat if necessary. Cook noodles before. Remove chicken from broth and cold. Remove meat from bones and cut up. Add in chicken and noodles to broth; heat till warm, about 5 min.

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