This is another recipe I'm re-posting with a better picture. It's an incredible recipe, so I hope you'll try it! My friend Karen brought me this soup after I had a baby 8 years ago and it's still one of our favorite comfort foods! Recipe from Karen Edwards. Pictured with Whole Wheat Dinner Muffins...
1 (11 oz. pkg.) frozen egg noodles (I ♥ Grandma's brand)
2 chicken breasts
6 cups water
2 chicken bouillon cubes (or 2 tsp. chicken bouillon granules)
2-3 ribs celery, chopped
1 medium onion, chopped
2-3 carrots, peeled and sliced
1 can condensed Cream of Chicken soup
3/4 tsp. dried basil
black pepper, to taste
1 cup frozen peas (optional)
Follow package directions to defrost frozen noodles. Set aside.
Place chicken in a stockpot and barely cover with water. I add a bit of dried onion for flavor. Cover and boil 15 minutes, or until cooked through. Drain and shred chicken and set aside.
Meanwhile, place 6 cups water and bouillon, chopped celery and onion and sliced carrots in a large pot. Boil for 15 minutes. Add defrosted noodles, taking care to separate noodles as you add them to the pot. Add shredded chicken, Cream of Chicken soup, basil & pepper. Return to a boil & cook for 20 minutes, or until noodles are soft. Add frozen peas during the last 5 minutes, if desired. Can add a bit more water if too thick. Garnish with basil or parsley. Serves 8.