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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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This is a homemade soup that I make quite often. It makes the house smell wonderful and is relatively low fat. You can use low-sodium broth or soup base if you prefer, depending on your dietary needs. For the egg noodles, I prefer No Yolks Dumplings as they are cholesterol free and I like the texture/shape as well. Ingredients:
24 oz boneless skinless chicken breasts |
4 stalks celery |
2 onions |
4 carrots |
6 oz green beans |
4 oz peas |
4 cans chicken broth |
10 oz egg noodles |
2 tsp italian seasoning |
2 tsp paprika |
1/4 tsp salt |
1/4 tsp pepper |
10 cups water |
Directions:
1. Place all ingredients except noodles in a large stock pot.
2. Cover and cook on medium heat until chicken is fully cooked and tender (usually 1/2 hour to an hour depending on if you use fresh or frozen chicken).
3. Remove chicken from pot and shred or cut into chunks.
4. Add back into pot and allow to cook for 1 hour, covered.
5. Add noodles and cook 1 more hour, covered.
6. You can cook longer in between steps. The only thing that will get better is the flavor.
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