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  • 1 pound boneless, skinless chicken meat
  • 4 cubes chicken bouillon
  • 8 cups water
  • 2 cups thin egg noodles


Measure water into a large pot, and add chicken and chicken bouillon. Boil until chicken is fully cooked.

Remove chicken from the broth. Chop into small pieces, and return meat to the pot.

Add egg noodles, and cook until tender.