Chicken Noodle Soup by Jamela by Pink

chicken thighs, onion, garlic, carrots, celery, seasoned salt, pepper, wide egg noodles, bullion cubes, water, franks red hot and freshly parsley

Cook Time: 8 min

– 2 lbs chicken thighs
– 1/2 medium onion, chopped
– 2 garlic cloves, minced
– 1 1/2 cups sliced carrots
– 1 1/2 cups sliced celery
– 1 tablespoon Lawry’s season salt
– Pepper to taste
– 1 bag Mueller’s Wide Egg Noodles
– 1 Knorr extra large bullion cubes
– 2 cups water
– Franks Red Hot and freshly chopped parsley for serving

Cook Time: 8 min


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