Servings: 6
Ingredients:
2 tablespoons vegetable oil
3 1/2 pounds chicken breasts (3 to 4)
1 small onion, chopped
3 stalks celery
3 1/2 cups water
3 whole chicken bouillon cubes
1 teaspoon salt
1 dash Black pepper, to taste
5 medium carrots, sliced
1/3 cup flour
1 package Egg noodles
Instructions:
1. Brown chicken in the oil about 2 minutes. Stir in the onion and celery. Saute briefly
2. Add 3 cups water, bouillon cubes, salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Remove the chicken, then add carrots to the pot. Simmer til the carrots are tender.
4. Cut up chicken into bit size pieces. Whisk together flour and ½ cup water til smooth. Add the mixture and chicken to the pan.
5. Cover and continue to simmer for 15 minutes. Prep egg noodles in a different pot, the add to the soup. Enjoy!!!
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