• 1-2 chicken breasts cut up (or leftover chicken or rotisserie chicken)
  • 2 stalks celery
  • 1 small onion
  • 1 carrot diced
  • 1 package egg noodles (or see homemade egg noodles or spaetzle)
  • 4-6 cups chicken broth
  • 2tablespoons water
  • 2 tablespoons corn starch
  • parsley- fresh chopped or dried


Sauté chicken in small amount of oil.  Add celery, onion, and carrot.  Cook until chicken is cooked thoroughly.  Add broth.  When broth is boiling, add noodles and cook until almost tender.  Mix water and corn starch in small bow.  Add to boiling broth and cook another minute or until thickened.  Add parsley and serve