2 Becel containers' worth (I think this works out to roughly 10 cups) of homemade chicken stock (as in, throw your leftover chicken bones and/or vegetable peelings into a crockpot filled with water, and let it simmer for 24 hours/ I freeze mine in huge Becel containers, hence the unusual measurement); or water, if you must
10 packets chicken bouillon
2 carrots, peeled and coarsely grated
1 cup chopped leftover chicken (I suppose you could poach a chicken breast and/or thigh if you don't have leftovers)
2 cups egg noodles
Put everything except the noodles into the pot and bring to a boil over medium heat; let it simmer for 15-20 minutes, then add the noodles and cook for another few minutes, until the noodles are cooked to your liking. Serve with bread and cheese planks, if you like that sort of thing (and I certainly do!).
|Some people who ate the soup (one, by proxy)|