This is a quick and easy recipe for Chicken Noodle Soup. Finally, a soup that even my kids will eat! I love how the cream of chicken soup thickens it slightly so the soup isn't just broth.
Quick Chicken Noodle Soup
4 chicken breasts
Boil chicken breasts in water for 20 minutes and then cut up into small pieces. Set aside
5 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
10 cups water
5 chicken bouillon cubes
2 cups noodles (any type)
Boil vegetables, bouillon and water for about 8 minutes. Add noodles and reserved chicken and cook another 8-10 minutes.
1 can cream of chicken soup
1 teaspoon dried basil
pepper to taste
1 cup frozen peas (optional)
Add cream of chicken soup, basil, and pepper and bring to a boil again before adding defrosted peas. Cook for an additional 5 minutes.
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