Chicken Noodle Soup

1. 1

   Cook the chicken in 4 cups water until tender.

2. 2

   Debone chicken when cooled.

3. 3

   With 2 cups of the chicken broth, add 2 cups of plain water.

4. 4

   Add deboned chicken, carrots, celery, salt, sugar, pepper and bouillon cubes.

5. 5

   Bring to a boil; reduce heat and simmer for 45 minutes.

6. 6

   Add the egg noodles and cook until tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.