PERFECT FOR FALL:

INGREDIENTS:

6 c. chicken stock

3 breast fillets, chopped

5 oz. instant noodles

salt and pepper to taste

chopped parsley (opt.)

Place chicken stock in sauce pan over high heat and wait to boil. Add the chicken to sit so that the pieces don’t stick together. Let the chicken cook in the stock for 4 minutes. Add the noodles to the saucepan with a little salt and pepper and cook for 3 minutes, or until noodles are soft. Ladle into bowls and sprinkle with parsley I you like. Serves 4.