Chickeny Chicken Soup

1 package Lipton's Chicken Noodle Soup
5-6 cups water
1 cup chunked grilled chicken (frozen strips)
- I like Tyson's Grilled and Ready Chicken Breast Fillets
1 cup mushrooms diced1 cup mushrooms diced (optional)
¾ to 1 cup sliced celery
¾ to 1 cup sliced baby carrots
¼ cup chopped onion
2 eggs
1-2 tsp. milk (optional)
flour
pepper to taste
berber ethiopian spice to taste
1 cube chicken broth

Better than Chicken Broth is the best option

This is a quick and tasty enhancement to Lipton's Chicken Noodle soup. It also nicely cuts down on the amount of salt in each serving since no extra salt is added. None of the proportions are strict. Experiment to your delight.

In a 4 quart pot bring 5-6 cups of water to a boil (note Lipton says 4 cups)
Thaw chicken in microwave and chunk into ¼" to ½" pieces.

While the water is coming to a boil prepare the egg noodle mixture (noodle dumplings). In a bowl mix the eggs, optional milk, pepper and berber. Start with 3 Tbsp of flour. Stir in until smooth. Stir in 1 tsp. flour at a time until the egg mixture is stiff.

After the water is in full boil add the chicken, celery, carrots, onions, Lipton Noodles, and seasoning packette.
Note: option for the onions is to saute before or put in raw depending on what flavor strength you want.

Dip a table knife and teaspoon in the boiling water. This will prevent the noodle mixture from sticking. Scoop up a spoonful of noodle mixture and use the knife to cut off small dollops (about cashew to peanut shell size). Repeat until all the noodle mixture is in the pot.

Add the mushrooms if you have them. Taste the broth. Since there is extra water you may need to add some "chicken broth" with a cube. I prefer "Better than Chicken Broth", about 1/2 to 1 teaspoon.

Slow boil the soup until the celery and carrots are tender. About 5 minutes.

Serve in bowl.
Note: any leftover soup will keep nicely in the fridge for 3-4 days. The noodles may absorb some broth so you may need to add some more water when reheating.

4-6 servings