Wash split chicken breasts and place in large pot. Cover chicken w/water and the canned chicken broth; add cut-up celery, onion, and carrots; cook on high heat until chicken breasts are done. Remove chicken from water and set aside on plate to cool.
In a separate skillet add the stick of butter, melt and add the pasta. Cook over medium heat until pasta is a golden brown. When finished remove skillet from heat & set aside.
After the chicken has cooled, bone the chicken and add to broth. Also add the browned pasta to pot of broth. Cook until pasta is tender.
You may add garlic powder, salt and pepper to taste.
This recipe has been added to the following public cookbooks:
billys notable cooking,
Lois, Ray, Pam and Debby's Recipes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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