Chicken Noodle Soup over Mashed Potatoes

If you haven't tried chicken noodle soup over mashed potatoes, I am sorry! You will never go back. It makes a creamy, delicious meal. I always make my Homemade Egg Noodles they really make a difference in the soup, 1 1/2 this recipe as you need more noodles. I also use Mashed Potato Virgin! for the potatoes, cut back a bit on the butter and milk when using in soup because all the liquid already gives it great flavor. Enjoy!

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 2 (14 1/2ounce) cans chicken broth or 4  cups chicken broth
• 6 1⁄2 cups water
• 2  medium chicken breasts
• 1 1⁄2 cups carrots, sliced
• 1 1⁄4 cups celery, sliced
• 1⁄2 cup onion, roughly chopped
• 4 1⁄4 teaspoons chicken bouillon granules or 4 -5  chicken bouillon cubes
• 1  teaspoon dried parsley
• 4  cups mashed potatoes, see recipe above
•  egg noodles, see recipe above it's what makes the soup or 11  ounces  frozen  wide egg noodles
•  salt & pepper, to taste

Directions

1. Bring 6 1/2 c water and chicken broth to a boil, add boullion cubes; dissolve.
2. Add chicken breasts, cook until no longer pink, remove, let cool then shred.
3. Skim top of broth to get any foam off top.
4. Bring to a boil again, add noodles, bring to a med boil again then add veggies.
5. Cook 15-20 minutes or until noodles are tender.
6. Turn heat off add chicken breast and parsley, cover.
7. Let stand about 10 minutes, S&P to taste, serve over a scoop of mashed potatoes.