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Step 1: Ingredients

Egg Noodles
4 Chicken Breasts
Bouillon Cubes/Packets (1 per cup of water)
Water (Use at least 6 cups)
Any Vegetables You'd Like

The way I make it, it's fairly thick. The more noodles and vegetables you add, the less liquidy it will be. If you like a liquidy soup with lots of vegetables and noodles, use more water and bouillon. You can make it how you like it.

Step 2: In One Pot, Add Your Water and Bouillon.

Let it simmer on medium low heat.

Step 3: Melt the Butter in the Bottom of Your Soup Pot.

Step 4: When the Butter Is Melted, Cook the Chicken Until It's Cooked All the Way Through.

Step 5: Place the Chicken in a Bowl to Cool Off. Do Not Drain the Chicken.

Step 6: Place the Vegetables (chopped) Into the Soup Pot. Cook Them for a Little Bit.

Step 7: While the Vegetables Are Cooking. Separate the Chicken Into Pieces.

Step 8: After the Vegetables Have Cooked for a Little Bit, Put the Chicken Broth You Made Earlier Into the Soup Pot.

Step 9: Let It Simmer a Little Bit.

Step 10: Next Place the Chicken Into the Soup Pot.

Step 11: Now Add the Noodles.

Use at least 1 pound of noodles. I used 1 1/2 pounds.

Step 12: Cook Until the Noodles Are Done.

The soup is done! Enjoy.

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