The recipe calls for 1 pound of skinless, boneless chicken breasts or thighs.
o Eight cups of chicken broth is needed.
two cups of water.
o Two medium carrots that have been peeled and sliced.
o 2 cut stalks of celery.
o Cube one medium onion.
o Mince three cloves of garlic.
outflow leaf;
1 teaspoon. Thiméro de Provence, dried.
o Dried parsley, 1 teaspoon.
add pepper and salt to taste.
for two cups of egg noodles.
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