Tuesday, October 9, 2012


2 chicken thighs
3 stalks celery, chopped
1 cup of shredded carrot
1/2 onion, chopped
4 cups water
1 can of low sodium chicken broth
1 can cream of chicken soup, reduced fat
egg noodles, about 2-3 cups
salt and pepper, to taste

In 4 cups water, boil chicken, celery, carrot and onion.  When chicken is done, take out and cut into bite size pieces.  put back in to mixture and add broth and cream of chicken soup.  Add egg noodles. Mix well.  Let simmer until noodles are tender.  Season to taste.


Sarah Sandberg said...

That sounds so good right now and it's only breakfast time but it's chilly outside. Gonna make some this weekend!! Thanks for sharing. :)

Sarah & le Weens

Not all recipes are originals created by me. They are just recipes that I have enjoyed and want to share with others. However, I may have adjusted recipes according to my taste.