Quick Chicken Noodle Soup

4 Chicken Breasts
5 Carrots, sliced
1 Celery stalk, sliced
1 Onion, chopped
2 Quarts water
4 Chicken bouillon cubes
1 can Cream of Chicken soup
1 tsp. Basil
Pepper to taste
1 cup frozen Peas, optional
1/2 pkg. Grandma’s frozen homemade noodles, thawed

Boil chicken in some water for 20 minutes and cut up into small pieces.
Boil veggies, bouillon and water together for 15 – 20 minutes. Add cut up chicken.
Add cream of chicken soup, basil, and pepper and bring to boil again before adding defrosted noodles and peas. Cook for an additional 5 minutes.

(You can use 2 quarts chicken broth instead of water and bouillon).

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