|
Cook chicken in 2 quarts water. Add chicken
bouillon. Cook until chicken is done. (For a
richer chicken broth, leave skin on chicken to
cook.) When chicken is done, remove skin and
discard. Debone chicken into bite sized
pieces. Return chicken to broth. Add all
remaining ingredients except for the noodles.
Cook on mediu - low heat until celery and
carrots are tender. If you have picky eaters
that refuse to eat vegetables, remove the large
pieces of celery and carrot with a cup of broth
an puree in blender. Pour puree back into the
broth. Add dry noodles and cook until noodles
are done. Serve immediately.
|
