Chicken Noodle Soup over Mashed Potatoes

Chicken Noodle Soup over Mashed Potatoes

from food.com

Ingredients

  • 2 (14 1/2 ounce) cans chicken broth or 4 cups chicken broth
  • 6 1/2 cups water
  • 2 medium chicken breasts
  • 1 1/2 cups carrots, sliced
  • 1 1/4 cups celery, sliced
  • 1/2 cup onion, roughly chopped
  • 4 1/4 teaspoons chicken bouillon granules or 4 -5 chicken bouillon cubes
  • 1 teaspoon dried parsley
  • 4 cups mashed potatoes, see recipe above
  • egg noodles, see recipe above it's what makes the soup or 11 ounces frozen wide egg noodles
  • salt & pepper, to taste

Directions

  1. 1

    Bring 6 1/2 c water and chicken broth to a boil, add boullion cubes; dissolve.

  2. 2

    Add chicken breasts, cook until no longer pink, remove, let cool then shred.

  3. 3

    Skim top of broth to get any foam off top.

  4. 4

    Bring to a boil again, add noodles, bring to a med boil again then add veggies.

  5. 5

    Cook 15-20 minutes or until noodles are tender.

  6. 6

    Turn heat off add chicken breast and parsley, cover.

  7. 7

    Let stand about 10 minutes, S&P to taste, serve over a scoop of mashed potatoes.