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 ounce can
of Cream of Chicken Soup
1 tsp
basil
pepper (to taste)
6 oz
egg noodle pasta