Monday, June 23, 2008

Chicken Noodle Soup by Debbie Christiansen

8 quarts chicken broth
2 cups cooked diced chicken
1 cup chopped onion
2 cups sliced carrots
2 sliced celery
Package of thick egg noodles

Combine all ingredients in large pot. Bring to boil and simmer until vegetables are tender.

Serve with bread sticks, I use the recipe posted under breads.

When I made this recipe, I halfed everything. If you use 8 quarts of broth and everything else, the recipe would be huge. I think that half would work unless you have more than 6 people in your family.

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