You will need: 6 cups water 1 1/2 up of diced carrots 1 1/2 cup shredded chicken 3 TBS Chicken Bouillon (1 TBS for every 2 cups of water) 1/2 bag of medium egg noodles (add more or less if desired) 3 slices off an onion diced
Put a TBS of butter or olive oil in a pan on medium heat. Add the shredded chicken and diced onions. Cook until chicken is brown and onions are soft. I seasoned my chicken with garlic powder, salt and pepper. Don’t go too much with the spices, let the soup speak for itself.
I used leftover chicken that was already cooked. If you are using uncooked chicken, this step will just take a little longer. Set the water for the soup up to boil while you cook the chicken.
Pour the 6 cups of water to a a pot. Add the bouillon and the diced carrots. Bring to a boil. Once the soup has boiled for 5 minutes add noodles and reduce heat.
Add the browned chicken and onions.
Cover and reduce heat to simmer for 20 minutes. At this point you are just waiting for the carrots to soften. Everything else is done.
I served mine with fresh baked bread. My kitchen smelled so good.