 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
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:
2 chicken breasts |
2 cups celery, chopped with leaves |
1 cup onion |
1 lb baby carrots, chopped |
1 minced garlic clove |
1 teaspoon sea salt |
1 teaspoon black pepper |
3 teaspoons mrs. dash seasoning mix |
1 teaspoon poultry seasoning |
1 teaspoon lemon pepper, i like mrs dash lemon pepper |
1/8 teaspoon red pepper |
1/2 teaspoon season salt |
1 teaspoon garlic powder |
1 tablespoon dried parsley |
16 cups water |
2 tablespoons olive oil |
1 (16 ounce) package whole wheat noodles |
Directions:
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.
|
|