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



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!


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