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Homemade chicken noodle soup looks so good you want to come on over and have a bowl for yourself

INGREDIENTS

2 carrots
1 1/2 celery stalks
1/2 cup onion
1 tablespoon butter
2 cups chicken breast, cooked and cut up
6 cups chicken broth
salt and pepper to taste
1 chicken bouillon cube
bay leaf
parsley
3 cups egg noodles

DIRECTIONS

Saute vegetables in butter until tender. Add chicken breast, salt, pepper, bay leaf, parsley and broth. Bring to a boil. Add egg noodles and cook about 10 minutes until the noodles are done.

METHODNow for that leftover roast chicken breast. I cut up around 2 cups.Add the chicken to the pot with salt, pepper, a bouillon cube, and a bay leaf.Now pour in 6 cups of chicken broth and bring to a boil.Pour in 3 cups of egg noodles and cook about 10 minutes until the noodles are tender.Serve it up. I sprinkled mine with parsley. I used to put the parsley in the pot while I was cooking the soup, but I have a picky kid that doesn’t like “that green stuff floating in my soup”.

By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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