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Chicken Noodle Soup for Weeks by Carrie Brown serves: 10	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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:

2 lbs

boneless, skinless chicken breast

4 cans

chicken broth

1 pkg

frozen homestyle noodles

1/2 pkg

sliced carrots

4 stalks

celery (sliced thin)

2 tbs

dried minced garlic

3 tbs

dried minced onion

bay leaf

salt and pepper

Directions:

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 :)

Categories:

Low Fat
Main Dishes
Poultry
Smart Budget Foods