Chicken Noodle Soup Over Mashed Potatoes - cooking recipe

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
Preparation
    Bring 6 1/2 c water and chicken broth to a boil, add boullion cubes; dissolve.
    Add chicken breasts, cook until no longer pink, remove, let cool then shred.
    Skim top of broth to get any foam off top.
    Bring to a boil again, add noodles, bring to a med boil again then add veggies.
    Cook 15-20 minutes or until noodles are tender.
    Turn heat off add chicken breast and parsley, cover.
    Let stand about 10 minutes, S&P to taste, serve over a scoop of mashed potatoes.

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