Quick and easy! 20 minute recipe start to finish
5 c. water
5 chicken bouillon cubes
1 stalk celery diced
1 large carrot
1 can chicken
1/2 bag egg noodles (wheat)
rosemary
garlic powder
salt and pepper
Dissolve bouillon in water (boiling.) When dissolved add in carrots (sliced thin); diced celery, and noodles. Cook on medium high heat and boil until veggies and noodles are soft. Mix in the canned chicken (drained.) Mix in a few dashes of rosemary, 2 dashes of garlic powder, and salt and pepper to taste.
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