QUICK CHICKEN SOUP

What You'll Need

• 1/2 of medium onion, chopped
• 1 bag of egg noodles (you can use either medium or wide)
• 2 cans of cooked chunk chicken breast (I like the Tyson brand), strained
• 1 can of sliced carrots, strained
• Water
• Chicken Bouillon cubes
• Parsley Flakes

How to Make It

1. – In a large soup pot, saute onion in olive oil until translucent.
2. -Fill pot 2/3 full with hot water and add bouillon cubes (I usually use 3 or 4)- you could also use canned chicken broth.
3. -Bring to a rolling boil and add bag of egg noodles.
4. -Boil until noodles are tender (approx. 12-15 minutes), and stir occasionally.
5. -Add carrots and chicken and reduce heat to low. Simmer for 10 more minutes. (I usually do a quick taste test here and add more seasoning if it needs it.)
6. -Sprinkle parsley flakes on top and serve!!! (Don’t skip out on the parsley flakes- it really adds to the « homestyle » look of the soup.

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