Serves: 8 

Ingredients

6 cups water

2 each boneless, skinless chicken breasts

3 each chicken bouillon cubes

3 stalks celery

5 each carrots

½ cup peas

1 tsp black pepper

1 tsp ground thyme

1 tsp poultry seasoning

1 tsp garlic powder

1 tsp onion powder

½ tsp salt

2 cups milk

16 oz egg noodles

Instructions:

1. In a large pot boil water. Add chicken breasts and bouillon cubes. Cook for 20 minutes or until internal temperature of chicken reaches 165°F.
2. While chicken is cooking, dice celery and carrots.
3. Remove chicken from cooking liquid, shred, and return to liquid. Add celery, carrots, peas, seasonings, and milk. Cook for 10 minutes.
4. Add egg noodles and cook for 15 minutes or until noodles are at desired softness.