Quick Chicken Noodle Souppasta, poultry, soups 3 quart water 5 chicken bouillon cubes 1 cup thinly sliced carrot 1/2 cup chopped celery 1/2 cup finely chopped onion 1 bay leaf 1 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon poultry seasoning 3 cup chopped cooked chicken 6 oz medium egg noodles uncooked In 6-quart saucepan, combine all ingredients except chicken and noodles; heat to boiling. Add chicken and noodles; cook uncovered, stirring occasionally, 8 minutes or until noodles and vegetables are tender. Discard bay leaf. 10 to 12 servings. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias |
