| | Directions | | 1.Cook until vegetables are soft and chicken is cooked. 2.Cut chicken in small pieces, as well as onion, into small slices and add back into soup Serve with egg noodles. |
|
|
| Ingredients | | - |  | 1 stock pot filled with water (large) |
| - | | 1 chicken breast 1 1/2 lbs. |
| - | | 5 chicken flavor bouillon cubes |
| - | | 1 parsnip (Large) |
| - | | 1 tablespoon fresh parsley |
| - | | 3 teaspoons dill |
| - | | 7 carrots - peeled and cut inch half |
| - | | 7 celery stalks - cut inch half |
| - | | 1 whole onion |
| - | | Salt and pepper, to taste |
| |
| |
