Chicken and noodles (reames)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | REAMES FREE NOODLES |
| 1 | pounds | CHICKEN BREASTS * |
| 4 | cups | WATER |
| ½ | cup | CHOPPED ONION |
| ½ | cup | CHOPPED CARROTS |
| ¼ | cup | CHOPPED CELERY |
| 1 | teaspoon | DRIED PARSLEY FLAKES |
| 4 | teaspoons | CHICKEN BOUILLON GRANULES |
Directions
COOK AND CUBE THE CHICKEN BREASTS. COMBINE WATER, BOUILLON, VEGETABLES AND PARSLEY FLAKES IN A LARGE DUTCH OVEN. BRING TO A BOIL. ADD FROZEN REAMES NOODLES, STIRRING TO SEPARATE. RETURN TO BOILING AND COOK UNCOVERED FOR 20 TO 30 MINUTES. ADD MORE WATER IF NEEDED. STIR OCCASSIONALLY. ADD COOKED CHICKEN DURING THE LAST FIVE MINUTES OF COOKING. TURN CHICKEN OVER ONCE DURING COOKING. IF USING UNCOOKED CHICKEN BREASTS, PLACE IN DUTCH OVEN AT THE START AND THEN REMOVE, DEBONE, AND CUBE. RETURN TO NOODLES AND SIMMER FOR FIVE MINUTES.