Ingredients Jump to Instructions ↓

  1. 7 cups water

  2. 1 cup peeled and sliced carrot

  3. 1/2 cup sliced celery

  4. 7 teaspoons MAGGI Instant Chicken Flavor Bouillon

  5. 2 (about 8 ounces total) boneless, skinless chicken breast halves, cooked and cut into 1-inch strips

  6. 2 cups dry egg noodles

  7. 1 tablespoon finely chopped parsley

Instructions Jump to Ingredients ↑

  1. Place water, carrot, celery and bouillon in large stockpot. Cook over medium heat, stirring occasionally, for 20 to 22 minutes or until vegetables are tender. Stir in chicken and noodles. Cook, stirring occasionally, for 8 to 10 minutes or until noodles are tender. Stir in parsley before serving.


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