 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
My mom gve me this recipe after making this dish for me after I had surgery. My husband, my kids, grandkids and I love it. I have added my own few ingredients to it that can be omitted it you choose. Ingredients:
4 to 5 chicken breast (with the skin and bone for richer broth) |
1 large bag, small egg noodles |
1 large can campbell's cream of chicken soup |
1 tsp. salt |
1/2 tsp. black pepper |
1 cup carrots, sliced (optional) |
1/4 cup onion, chopped (optional) |
1 tsp. chopped parsley (optional) |
Directions:
1. Cover chicken with water and boil until done. Remove chicken. Debone and cut into bite size pieces. Reserve broth.
2. Bring broth to boil. Stir in egg noodles. Add carrots and onions at this time if desired. Cook until egg noodles are tender.
3. Stir in cream of chicken soup, salt, pepper and parsley.
4. Cook just until heated.
|
|