2-4 chicken breasts boiled and shredded
8 oz. home made country pasta egg noodles
4 T chicken bullion
2 c celery
2 c carrots
Boil all until done, about 15 to 20 min. Then I thicken the soup with corn starch and pour the soup over mashed potatoes like a gravy. I have used the church's canned potato flakes.
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