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QUICK AND EASY CHICKEN SOUP 10 c. water 9 bouillon cubes 1/2 to 1 lb. egg noodles 1 Tbsp. parsley flakes 1 pkg. fresh carrots, peeled and sliced 4 eggs 1 Tbsp. grated cheese Cook noodles separately. Add bouillon cubes, parsley and carrots to 10 cups boiling water. Boil until carrots are tender. Add cooked noodles. Beat eggs and add cheese. Drip over soup while still hot, about 5 minutes. Soup is ready to eat. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!