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Chicken & Noodles



  • 2 boneless, skinless chicken breasts
  • 3 carrots, sliced
  • 2 stalks celery, sliced
  • 1 medium onion, chopped
  • 32 oz carton chicken stock
  • Salt, bay leaves and peppercorns to taste


  • 2 c egg noodles
  • cornstarch
  • water


  1. Combine all of the ingredients under "Chicken" into a pot on the stove. Bring to a boil and immediately reduce heat to simmer for 15 minutes (or until chicken is cooked). Remove chicken to a plate and chunk it up.

  2. Add noodles to broth and bring back to a boil. Cook noodles according to directions. Add chicken back to pot. Stir 2-3 tbsp cornstarch into cold water to make a slurry. Mix into broth. Boil & stir for 1 minute.

  3. Serve with mashed potatoes.

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