C H U N K Y  C H I C K E N  N O O D L E
Serving Size | 4 - 6
Source | Canyon Child



  • 6 C Chicken Broth
  • 2 Chicken Bouillon Cubes
  • 8 OZ No Yolks Broad Egg Noodles
  • 1 T Salt and Freshly Ground Pepper
  • 1 1/2 LB Boneless Chicken Breast
  • 2 C Carrots
  • 3 Celery Stalks
  • 1 Yellow Onion, Medium
  • 4 TB Cilantro

P R E P A R E  T H E  F R E S H  I N G R E D I E N T S

  • CARROTS: Peel and chop into 1/4 inch pieces
  • CELERY: Remove the ends and chop into 1/4 inch pieces
  • ONION: Medium dice
  • CILANTRO: Remove and discard the stems; Roughly chop the leaves

C O O K  the  C H I C K E N

  1. Place the chicken breast in a saucepan large enough to hold the chicken pieces comfortably; add enough water to cover the chicken.
  2. Heat on medium-high, once the water starts to boil; add two chicken bouillon cubes to the chicken and reduce heat.
  3. Cover the pan and simmer until the chicken is no longer pink (about 15-20 minutes).
  4. When the chicken is done, remove it form the saucepan and set aside.
  5. Once the chicken has cooled, use two forks to shred the chicken; keep in a warm place.

P R E P A R E  the  S O U P

  1. In a large pot, heat 6 cups of chicken broth and the diced onion on medium-high, bring to a boil.
  2. Once the onions have become slightly translucent, add the salt and pepper and chopped carrots and celery to the soup.
  3. Let the vegetables cook for another 5 minutes, add the egg noodles, cook uncovered for 10-12 minutes or until softened.
  4. If you would like to add more flavor to the broth, place the remaining chicken bouillon cubes into the soup. Drop in the cubes one at a time for your desired flavor.
  5. Reduce heat to low, add the shredded chicken and all but 1 tablespoon of cilantro.

P L A T E  your  D I S H

  1. Divide the soup into bowls and garnish with the remaining cilantro.

E N J O Y !