Chicken Noodle Soup

Ingredients:

• 2 potatoes, peeled and cubed
• 1 cup chopped carrots
• 3-4 cups water
• 3 chicken boullion cubes
• 1 chicken breast
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon celery salt
• 2 cups egg noodles
• Salt, pepper, parsely to taste
• 1 tablespoon cornstarch

Directions:
Boil potatoes, carrots, in water with boullion cubes until barely soft. Boil chicken in garlic, onion and celery salt until done. Remove from water and shred. Cook egg noodles in same water as chicken cooked. Drain noodles. Add chicken and noodles to vegetables add salt, pepper and parsley to taste and add cornstarch to thicken.

8 servings - 137 calories, 1.7 g fat, 2.1 g fiber - 2 points


Egg Noodle Recipe
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
4 egg yolks

Sift together first 3 ingredients add eggs to it and stir. Once mixed, roll out dough in to 1/8 to 1/4 inch thickness and cut into strips and dry on drying racks.