Tuesday, March 29, 2011




2 potatoes peeled and diced
1 cup carrots diced
1 onion diced
2 cups egg noodles
1 can peas
3 chicken breasts
1 tbs vegetable oil
garlic powder
salt pepper to taste

In large pot bring water and chicken to boil and cook until done. Keep chicken broth on stove and dice chicken.
In large saucepan add vegetable oil and add all vegetable except peas and cook until tender. If vegetables start to stick add in 1 cup water. Add vegetables to large pot of chicken broth. Add peas and diced chicken. Season with garlic powder, salt, and pepper. Add in 2 cups egg noodles. Soup is ready when egg noodles are tender. Be careful not to over cook or noodles will become soggy.

*This recipe is one I made up with what vegetables I had available. Any vegetable can be replaced with something different. I also like adding in celery when I have it on hand. This recipe is just simple when you want something quick.

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