This chicken noodle soup uses bouillon cubes which makes it an easy soup to prepare. You can add whatever vegetables you like!
Ingredients
- water: 8 cups
- boneless, skinless chicken meat: 1 pound
- cubes chicken bouillon: 4 piece
- thin egg noodles: 2 cups
Metric Conversion
Stages of cooking
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Measure water into a large pot. Add chicken and bouillon; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
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Remove chicken from broth. Chop into small pieces, then return meat to the pot.
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Add egg noodles and cook until tender.
