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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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My best friend gave me this recipe that she made for homemade chicken soup! This freezes well to pack for a microwaveble lunch! Ingredients:
8 -10 skinless chicken thighs |
1 lb carrot, sliced |
1 lb celery, sliced |
2 large sweet onions, chopped |
1 clove garlic, sliced thinly |
1 teaspoon italian seasoning |
1 teaspoon salt |
1/2 teaspoon pepper |
4 (10 ounce) cans chicken noodle soup |
Directions:
1. Place chicken inside a large pot and cover with water (distilled is best).
2. Bring to a boil then turn down to medium and cook about 40 minutes.
3. Remove the chicken, debone it and put back into the pot.
4. Add remaining ingredients EXCEPT for the canned soup and cook until vegetables are tender (about 45 minutes to an hour).
5. Put the canned soup in a strainer and run cold water over it to take the extra fat out.
6. Add to the pot and cook about 15 minutes more.
7. Enjoy!
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