INGREDIENTS
4
chicken breasts
5
carrots, sliced or (5 hand-fulls of baby carrots)
1
stalk celery, sliced
1
onion, chopped
2 qt
water
4
chicken bouillon cubes
1 10 3/4 ounce can
of cream of chicken soup
1 tsp
basil
pepper
1/2
of (11 oz) package of egg noodle pasta