2 boneless, skinless chicken breasts
3 carrots, sliced
2 stalks celery, sliced
1 medium onion, chopped
1 32 oz carton chicken stock
bay leaves
peppercorns, about 1 tsp
salt to taste
Dump all of the above into a pot on the stove. Bring up to a boil and then immediately reduce heat and let simmer for about 15 minutes til chicken is cooked. Remove chicken to a plate and chunk it up.
2 cups noodles
cornstarch
water
mashed potatoes
Add 2 cups noodles to the broth and bring back up to a boil, I used bow ties. Cook noodles according to package directions. Add the cooked chicken back to pot. Combine about 2-3 Tbsp cornstarch with cold water and mix well to make a slurry. Stir into the noodles and broth. Boil and stir for 1 minute. Serve over hot mashed potats. M-M-GOOD!
