Chicken Noodle Soup....for Jordan!

2 Chicken Breast

1 can Chicken Broth
1 (12oz) bag frozen Egg Noodles
1 tsp Garlic Powder
1 can Cream of Mushroom or cream of chicken soup
Salt & Pepper
1-2 Bay Leaves
Cayenne Pepper
Milk
1-2 Tbsp Cornstarch
Carrots
Onions
Celery

DIRECTIONS
1. Fill large pot half full of water. Bring to boil with the chicken. Reduce to simmer. Add salt, pepper,
onion, carrots, and chicken broth. Cook until chicken is tender.
2. Remove chicken and let cool. Boil water again and add the egg noodles. Cook noodles according to
package directions.
3. Meanwhile mix soup with a little milk and add to noodles. Mix cornstarch with a little milk and add to
soup. Add shredded chicken back to soup and cook a little longer until the soup thickens up. Add more
cornstarch to make it thicker if desired.