Chicken Noodle Soup


1 pound boneless, skinless chicken breasts or thighs.
8 cups of chicken broth.
2 cups. water.
2 medium carrots, peeled and cut into slices.
2 celery stalks, sliced.
1 medium onion, diced.
3 garlic cloves – minced.
bay leaf;
1 tsp. Dried thyme.
1 teaspoon of dried parsley.
Salt and pepper to taste.
2 cups of egg noodles.

How To Make Chicken Noodle Soup




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