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  • 3 skinless, boneless chicken breast halves
  • 8 cups water
  • 10 carrots, peeled and sliced
  • 6 stalks celery, thinly sliced
  • 1 onion, diced
  • 8 cubes chicken bouillon
  • 1 (12 ounce) package uncooked egg noodles


In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.

Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.