Rebecca Made food

• 4 boneless, skinless chicken breasts, boiled and shredded
• 8-12 cups water with 8-12 chicken bouillon cubes (1 cube per cup of water)
• 1 onion, chopped
• 3-5 carrots, peeled & chopped
• 3-4 stalks chopped
• 1-2 teaspoons dried parsley
• 2 regular size cans cream of Campbell's chicken soup
• About 8 oz. homemade style egg noodles

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• 1. If I have plenty of time, I cook my chicken covered with water in the same Dutch oven that I will be cooking the soup in (saves washing a pan). If I am in a rush, I start the chicken cooking in one pan and put the water and bouillon in the soup pan to start cooking.
• 2. Then I start chopping the vegetables and toss them in the water and bouillon as I chop.
• 3. Let that simmer away while you use another pan to cook the noodles by themselves according to the package directions. I would cook them for the shorter time recommended on the package (like mine says “18-28 minutes” so I do 18 minutes, since you will be adding them to the soup and sometimes it gets warmed up a few times to eat.) Drain the noodles.
• 4. Add the cream of chicken soup to the veggie/broth mixture.
• 5. Add the parsley till it looks pretty.
• 6. By this time, your chicken should be done and easy to shred. Drain the pieces on a cutting board and either chop into chunks or shred with a fork.
• 7. Add the chicken, add the noodles and voila! Yummy supper!


• Sure hope you enjoy this and everybody thinks you are a gourmet cook even though it is easy peasy!

Who doesn't love a deviled egg?! I updated these by adding both mustard and mayo to the egg yolks, and finely chopped celery. Garnish with a celery leaf to make it look fancy.

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• 1.Start with olive oil, garlic and onions to saute.
• 2.Then you add lots of fresh tomatoes and let it simmer for a bit.
• 3.Then tear some fresh basil leaves, parsley, and oregano to add to the mixture. Sprinkle with parmesan on top of angel hair pasta.

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