 | | Directions |
- Place the chicken in a large pot and add enough water to cover. Add the salt, pepper, celery salt, and onion salt; boil gently until done.
- Once done, de-bone chicken, tearing into bite size pieces and return to the broth.
- Chop the onion, celery, and carrots; add to broth.
- Add bouillon cubes and cook until vegetables are tender.
- Cook the egg noodles and then add them to the soup. Heat until everthing is hot.
|
|
|
Prep Time: 1 hour
Cook Time: 1.5 hours
Container: Large pot
|  | | Ingredients | | - | | 1 whole chicken |
| - | | 1 package egg noodles |
| - | | 4 celery sticks (large) |
| - | | 1/2 package carrots |
| - | | 1/2 white onion |
| - | | 6 teaspoons chicken bouillon |
| - | | 1 teaspoon salt |
| - | | 3/4 teaspoon pepper |
| - | | 1/2 teaspoon celery salt |
| - | | 1/2 teaspoon onion salt |
| |
| |
