3/4 lb chicken tenders, cooked and diced
8 ounces fine egg noodles
6 cups water
5-6 chicken bouillon cubes
1 (15 ounce) can carrots, undrained
1. Place water and one bouillon
cube in a 3 quart saucepan. (I never measure, I just fill it up about halfway.)
2. Bring to a boil. Add egg noodles and
boil for 3 minutes. (Adjust your time if you aren't using fine egg noodles. Cook for the lowest time in package directions.)
Do not drain noodles!
3. Turn heat to OFF. Add remaining bouillon cubes and stir until dissolved.
4. Add carrots and
chicken. Stir to heat thoroughly. Add a sprinkling of dried parsley, if desired.