2 tablespoons chicken base (or six bouillon cubes)
24 ounces frozen egg noodles
Salt & pepper (to taste)
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Let's Make It
Pour 11 cups of water into a tall, lidded pot. Turn burner on to high heat and add entire roasted chicken. Boil, covered, for approximately 20 minutes.
Remove chicken from pot and into a strainer to cool before shredding the meat. Add two tablespoons chicken base to pot. Remove skin from chicken and begin picking the meat from the bones, shredding as you go, and setting aside in a bowl. Once chicken is shredded, add to the pot. Add frozen egg noodles to the pot. Add salt and pepper to taste.
Heat, uncovered, on medium until noodles are cooked and broth has reached desired thickness, approximately 30 minutes. It may be necessary to reduce heat to low for last 10 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.