What you need:

  • 2 lbs boneless skinless chicken thighs
  • 2 T butter
  • 1 c carrots, sliced
  • 2 c egg noodles
  • 1 c onion, chopped
  • 1/2 c celery, chopped
  • 6 c chicken broth
  • 1/4 fresh ground black pepper

What you do:

  • Preheat oven to 350 degrees.  Place chicken in large baking
    pan.  Cover with foil and bake for 30 minutes.  Remove from pan
    and set aside to cool.
  • In a large saucepan, melt butter.  Add onion and celery and cook
    until slightly tender; remove from heat.  Cut up chicken into bite-
    sized chunks and add to saucepan with onion and celery.  Add
    carrots, broth and black pepper to pan and heat  to boil.  
    Reduce heat and simmer for 25 minutes.   Add egg noodles and
    cook for 12 -15 minutes, or until noodles are to preferred
    tenderness.
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