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Chicken Noodle Soup
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| 1 lb | chicken breast, (shredded) |
| 1 cup | carrots, (chopped) |
| 1 cup | celery, (chopped) |
| 1 box | chicken stock, (liquid) |
| 2 cups | egg noodles, (medium) |
| 2 cloves | garlic |
| 1 | yellow onion |
| 2 cans | cream of chicken soup |
| 4 | chicken bouillon cubes |
Combine carrots and celery in a pan with a little butter and chicken stock.
In another pan, heat 8 cups water with 4 bouillon cubes and whole onion (do not chop). Once chicken bouillon cubes dissolve, add carrots and celery from other pan. Cook chicken, shred it, place in pot and add egg noodles and about 20 oz of the chicken stock. Cook for 7 minutes. Then, add 2 cans cream of chicken soup and let simmer for 5-10 minutes. Serve.
Add water/stock as necessary. Feeds 5.
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