4 servings
3 fresh or frozen boneless skinless chicken breasts
1 package Lipton Soup Secrets Extra Noodle with Real Chicken
Broth. (Each box contains two packages, use only one)
Open the package being careful not to shake it.
Remove as many of the noodles as you can; you want
the seasonings for flavor
4 teaspoons Better than Bouillon Chicken Base
7 cups hot water
2 medium stalks celery, chopped (1 cup)
2 medium carrots, peeled and chopped
1 tablespoon dried parsley or 1 teaspoon parsley flakes
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 cup uncooked extra wide egg noodles.
In a 3 quart sauce pan, with the lid on, boil the chicken in the Lipton soup seasoning, Bouillon chicken base and 7 cups water. Boil until chicken is tender.
Remove chicken from pot and chop into bite size pieces or shred.
Add celery, carrots, seasonings and chicken back into pot. Bring to a full boil.
Add the noodles and boil until tender (about 20 minutes)
Keep the lid on to prevent loosing the liquid to evaporation.
Mashed Potatoes
While soup is boiling,
Peel and cut 4 potatoes into small pieces and boil in a pot of water.
When you can easily insert a fork into the potatoes, they are done.
Drain in a colander over the sink,
then put the potatoes back into the pot,
add 1/2 cube butter and 1/4 cup milk.
Mix with an electric mixer until creamy,
adding a little more milk if needed.
To serve, put a scoop of mashed potatoes in a bowl,
then top with the chicken noodle soup
Season to taste with salt and pepper.
Note: To make this recipe in 20 minutes or less,
You can prepare the chicken in advance to by using this
recipe:
http://armstrongfamilyrecipes.blogspot.com/2010/10/chicken-four-meals-prepared-in-15.html
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