Recipe| Ingredients | | | 3 | qt | water | | | 5 | each | chicken bouillon cubes | | | 1 | cup | carrot, thinly sliced | | | 1/2 | cup | celery, chopped | | | 1/2 | cup | onion, finely chopped | | | 1 | each | bay leaf | | | 1 | teaspoon | salt | | | 1/4 | teaspoon | pepper, ground | | | 1/4 | teaspoon | poultry seasoning | | | 3 | cup | chicken, cooked, chopped | | | 6 | oz | egg noodles, medium, uncooked | | | | | |
Directions:
| In 6 quart saucepan, combine all ingredients except chicken and noodles; heat to boiling. Add chicken and noodles; cook uncovered, stirring occasionally, 8 minutes or until noodles and vegetables are tender.
Discard bay leaf. 10 to 12 servings.
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