Boneless, skinless chicken breast cooked in chicken bouillon is cut into bite-sized pieces and returned to the broth with thin egg noodles in this easy-to-prepare soup.
Posted: Aug. 17, 2009
| Cooks I Like
Posted: Mar. 1, 2009
Posted: Aug. 17, 2008
Posted: Jul. 28, 2008
Posted: Jan. 23, 2007
Posted: Dec. 18, 2006
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Read our allrecipes.com blog