Chicken and Noodle Soup
Per serving
As a note for all my recipes: I do not measure my spices, I just shake them in. So I am guessing at how much goes in. Most is to taste. And most of the time I am trying to make a little food feed a lot of people usually 6.
Ingredients
10 serv.- chicken breasts↗2
- cups celery, chopped with leaves↗2 cups
- cup onion↗1 cup
- lb baby carrots, chopped↗1 lb
- minced garlic clove1
- teaspoon sea salt↗1 teaspoon
- teaspoon black pepper↗1 teaspoon
- teaspoons Mrs. Dash seasoning mix3 teaspoons
- teaspoon poultry seasoning1 teaspoon
- teaspoon lemon pepper, I like Mrs Dash Lemon Pepper1 teaspoon
- teaspoon red pepper↗1⁄8 teaspoon
- teaspoon season salt1⁄2 teaspoon
- teaspoon garlic powder↗1 teaspoon
- tablespoon dried parsley↗1 tablespoon
- cups water↗16 cups
- tablespoons olive oil↗2
- (16 ounce) package whole wheat noodles↗1
Step-by-step instructions
- 1
In a large stock pot add olive oil.
- 2
Chop onions, minced garlic and celery including the leaves of the celery, place in pot. Turn heat to med high start to simmer.
- 3
Add chicken then all the spices. Let simmer for minute then add water.
- 4
Bring to a boil then turn heat to medium and cook for 45 minutes.
- 5
When chicken is done pull out and set on a plate to cool.
- 6
Add carrots and noodles. Cook 10 minutes.
- 7
Shred the chicken and place back in the pot.
- 8
If you want the broth thicker then thicken with cornstarch by placing 3 tbls of cornstarch in a glass with 3 tablespoons of cold water mixing well. Bring broth to a boil and stir in the mixture. Let cool before serving.
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