4 Bone-In Chicken Breasts
3 Large Onions
Chicken Bouillon
Fresh Parsley
1 Bag Baby Carrots
1 Bunch Celery
1 Pound Egg Noodles or Acini de Pepe
Salt
Pepper
Place 4 breast of chicken (bone in) in large pot of water
Add 3 large onions (quartered length wise)
Bring to boil on med./high
Skim off foam and discard.
Add 4-6 bouillon cubes a few at a time as needed by scooping water from the pot into a measuring cup to dissolve cubes.
Pour into pot and stir.
Add salt pepper fresh parsley.
Cook for ½ hour (approx.) on med./high heat
Add carrots (almost entire bag of peeled baby carrots)
Add celery cut off tips use tops and leaves.
Do not use bottom halves
Cook on medium heat for awhile.
Turn down to low 3 when vegetables seem cooked.
Cook noodles on acini Pepe or egg noodles
Drain pasta
Serve soup add pasta cut chicken one piece at a time and add in to each dish
Serve and enjoy