- 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
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.
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.
Serve with mashed potatoes.