BROWN CHICKEN BREASTS, ONIONS, IN LARGE SAUCEPAN TILL LIGHT BROWN. COVER WITH CHICKEN BROTH 5-6 CANS. ADD CARROTS, CELERY. SALT AND PEPPER. SIMMER TILL BREASTS ARE TENDER. APPROXIMATELY 1 1/2 HOURS, OR LONGER, FOR RICHER FLAVOR.
REMOVE CHICKEN BREASTS FROM PAN. ADD EGG NOODLES 3 TO 4 HANDFULS. DEBONE AND CHOP CHICKEN. ADD TO PAN. SIMMER TILL NOODLES ARE DONE. ADD SALT AND PEPPER TO TASTE. I LIKE MY SOUP THICKER THATS WHY ALL THE NOODLES.
Originally Submitted
1/7/2008
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