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Ingredients

• 2 tablespoons vegetable oil
• 2 skinless chicken leg quarters
• 1/2 cup chopped onion
• 2 quarts water
• 3 cubes chicken bouillon, crumbled
• 1 stalk celery, chopped
• 3 carrots, chopped
• 1 clove roasted garlic, minced
• salt and pepper to taste
• 1 (12 ounce) package thin egg noodles

Description

This Is A Basic Chicken And Egg Noodle Soup With Celery, Carrot And A Hint Of Garlic.

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