INGREDIENTS:

4 cups Boiling Water
2 Boneless Skinless Chicken Breasts
10 Chicken Bouillon Cubes
1/4 Bag of Medium Egg Noodles
1/2 cup chopped Carrots
1/2 cup chopped Onion

DIRECTIONS:

In large heavy sausepan, boil the 4 cups of water,
to the boiling water add the 2 chicken breasts,
cover and cook until done all the way through,
then take out and let cool.
Add bouillon cubes to boiling water and stir.
Once disolved, add chopped carrots and onions
to chicken stock. Turn heat down to medium.
Tear chicken breasts into small strips and then
re-add it to the stock. Simmer until carrots and
onions are getting soft, then add the 1/4 bag of
noodles to pot.
At this point you may need to add a little more
water, use your judgement. Simmer until noodles
are tender. Serve on a cold day with crackers.
Makes 4 large servings!