Ingredients: 1 pound boneless, skinless chicken breasts 6 cups chicken broth 8 ounces egg noodles

Ingredients: 1 pound boneless, skinless chicken breasts 6 cups chicken broth 8 ounces egg noodles

In a large pot, bring the chicken broth to a boil over medium-high heat.

Cut the chicken breasts into small, bite-sized chunks.

Add chicken to boiling broth and simmer for 15 minutes or until fully cooked.

Take out the cooked chicken from the pot and set it aside.

Cook the egg noodles in the broth as per package instructions or until they are al dente.

While the noodles cook, use a fork to shred the cooked chicken into smaller pieces.

After the noodles are done, put the shredded chicken back into the pot and mix it together.

Allow the soup to simmer for 5 more minutes for the flavors to blend.

Serve the hot chicken noodle soup in bowls and add fresh herbs or a squeeze of lemon, if you like. Enjoy!