Chicken Noodle Soup Over Mashed Potatoes
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
- Servings: 8
- 2 (14 1/2 ounce) cans chicken broth or 4 cups chicken broth
- 6 1/2 cups water
- 2 medium chicken breasts
- 1 1/2 cups carrots, sliced
- 1 1/4 cups celery, sliced
- 1/2 cup onion, roughly chopped
- 4 1/4 teaspoons chicken bouillon granules or 4 -5 chicken bouillon cubes
- 1 teaspoon dried parsley
- 4 cups mashed potatoes, see recipe above
- egg noodles, see recipe above it's what makes the soup or 11 ounces frozen wide egg noodles
- salt & pepper, to taste
Recipe
- 1 bring 6 1/2 c water and chicken broth to a boil, add boullion cubes; dissolve.
- 2 add chicken breasts, cook until no longer pink, remove, let cool then shred.
- 3 skim top of broth to get any foam off top.
- 4 bring to a boil again, add noodles, bring to a med boil again then add veggies.
- 5 cook 15-20 minutes or until noodles are tender.
- 6 turn heat off add chicken breast and parsley, cover.
- 7 let stand about 10 minutes, s&p to taste, serve over a scoop of mashed potatoes.
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