Chicken Noodle Soup for Weeks
by Carrie Brown
serves: 10
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Psuedo-homemade chicken noodle soup. I like to make this on the weekend and freeze in smaller portions. I would love to make this with a real onion, but have to hide them from my family... |
| Ingredients: |
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2 lbs |
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boneless, skinless chicken breast |
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4 cans |
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chicken broth |
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1 pkg |
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frozen homestyle noodles |
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1/2 pkg |
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sliced carrots |
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4 stalks |
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celery (sliced thin) |
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2 tbs |
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dried minced garlic |
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3 tbs |
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dried minced onion |
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2 |
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bay leaf |
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salt and pepper |
| Directions: |
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Dice thawed chicken into bite size pieces (or cook and shred in crockpot if you have the time, combine one can of broth, chicken and water cooking until done) In a large saucepan, heat 2 cans of broth, 2 cans water, salt, pepper until boiling. Add carrots and celery to the boiling liquid. after about 5 min, add the chicken pieces and remaining broth and bring back to a boil. add spices and bay leaf and boil until chicken is finished cooking. reduce heat and bring to a simmer. prepare frozen noodles according to package directions and add to the soup. cook until everything is tender :)
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