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.

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