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Categories:Viewed: 87 - Published at: 6 years ago
Ingredients
- 16 cups water
- 1/2 cup onion (diced)
- 1 cup carrot (chopped or diced)
- 1/2 cup celery (diced)
- 1 garlic clove (minced or 1 tsp garlic powder)
- 1/3 cup chicken stock paste (or 15 bouillon cubes)
- 2 tablespoons parsley
- 1 whole chicken (cooked, de-boned and shredded)
- 1 (12 ounce) bag egg noodles
Method
- In large stew pot place 8 ingredients.
- Bring to a boil and cook until vegetables are tender.
- While soup is still boiling, add egg noodles and boil until noodles are tender.
- ENJOY!