Newlywed Chicken
Noodle Soup
2-3 boneless, skinless chicken
breasts
3 carrots, peeled and sliced
into 1/4 inch peices
3 celery ribs, sliced into 1/4
inch pieces
2 Tbs chicken bullion
3 cups dry egg noodles
11 cups water
One envelope Lipton's chicken
noodle soup (optional)*
2tsp fresh Thyme (optional)
On the stove in a large pot, boil water and chicken breasts
until the breasts are cooked through and no longer pink. While chicken is
cooking prepare carrots and celery. When chicken is cooked, remove it from the
water and set aside to cool. Scoop any foam from the top of the water (gross, I
know) and throw in veggies, bullion, Lipton envelope and Thyme. Boil 10-15 minutes
until veggies are tender. Shred chicken and return to pot. Add noodles and boil
another 8 minutes or so until the noodles are soft. Serve with saltines and a
salad.
Crock Pot
Variation
Precook
chicken and keep in the freezer until you're ready to use it. In a crock pot,
combine all ingredients except egg noodles (and Lipton envelope, if using).
Cook on low 6-8 hours. Add egg noodles 30 minutes before serving time.
*If you skip the Lipton's envelope, reduce the water by one
cup.