Chicken Noodle Soup over Mashed Potatoes |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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If you haven't tried chicken noodle soup over mashed potatoes, I am sorry! You will never go back. It makes a creamy, delicious meal. I always make my Homemade Egg Noodles they really make a difference in the soup, 1 1/2 this recipe as you need more noodles. I also use Mashed Potato Virgin! for the potatoes, cut back a bit on the butter and milk when using in soup because all the liquid already gives it great flavor. Enjoy! Ingredients:
2 (14 1/2 ounce) cans chicken broth or 4 cups chicken broth |
6 1/2 cups water |
2 medium chicken breasts |
1 1/2 cups carrots, sliced |
1 1/4 cups celery, sliced |
1/2 cup onion, roughly chopped |
4 1/4 teaspoons chicken bouillon granules or 4 -5 chicken bouillon cubes |
1 teaspoon dried parsley |
4 cups mashed potatoes, see recipe above |
egg noodles, see recipe above it's what makes the soup or 11 ounces frozen wide egg noodles |
salt & pepper, to taste |
Directions:
1. Bring 6 1/2 c water and chicken broth to a boil, add boullion cubes; dissolve.
2. Add chicken breasts, cook until no longer pink, remove, let cool then shred.
3. Skim top of broth to get any foam off top.
4. Bring to a boil again, add noodles, bring to a med boil again then add veggies.
5. Cook 15-20 minutes or until noodles are tender.
6. Turn heat off add chicken breast and parsley, cover.
7. Let stand about 10 minutes, S&P to taste, serve over a scoop of mashed potatoes.
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