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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Hearty and simple chicken noodle soup. Serving size is 2 cups. I made the chicken and broth by boiling about 4.5 lbs of bone-in chicken breasts with celery, onion, salt and poultry seasoning. This makes about 5 cups of diced chicken breast meat - even though this recipe only uses 3 cups. You can add other vegetables if desired. Ingredients:
14 cups chicken broth |
3 cups chicken breast, diced |
2 cups carrots, diced |
2 cups celery, diced |
16 ounces egg noodles, frozen |
Directions:
1. Place chicken broth in large dutch oven.
2. Add chicken, carrots and celery.
3. Bring soup to a boil, then simmer for 30 minutes.
4. Return soup to a boil, then add frozen egg noodles. Keep at medium heat for 30 minutes, stirring occasionally.
5. It's ready to eat when noodles are tender.
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