Chicken noodle soup
2-3 broiled and diced chicken breast
2-4 T spoon of chicken bouillon
1-2 cups of the following vegetables dice or sliced
Bag of egg noodles (can leave out noodles and serve over rice)
Salt and pepper to taste
Corn starch and milk to thicken
Lay ck breast out on broiler pan sprinkle with seasoning salt then broil on high for 15 min or until center is no longer pink. Flip over and re-season cook for another 5 minutes. Dice cooked chicken breast and place in large pot add 7 cups of water. Add sliced/diced vegetables to the pot then add chicken bullion ( I add 4-5 T, I like a lot of flavor)continue to stir over medium heat. Add salt and pepper to taste. I usually bring mine to a boil and then turn down to medium. 10 minutes before dinner time add the noodles this way they don't become to soft. To thicken stir 1/4 cup of corn starch into a 1/3 cup of milk stir until completely dissolved. Add thickening sauce to soup and stir until combined.
You can opt out the noodles and serve over rice with cheese on top.
Day two I thicken the soup even more. Make a simple pie crust roll out and place in a small casserole dish bring pie crust all the way up the Side and then pour in chicken soup place last layer of pie crust on top.
Cook for 30 minutes at 350.
Hope that makes sense Stef I usually just toss stuff together