Boneless, skinless chicken breast cooked in chicken bouillon is cut into bite-sized pieces and returned to the broth with thin egg noodles in this easy-to-prepare soup.
INGREDIENTS (for 4 servings):
- 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.