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Ingredients
| chicken thighs: 3 thighs |
| carrots (sliced): 1/2 cup |
| garlic: 4 cloves |
| onions (chopped): 1/2 cup |
| russet potatoes: 2 whole potatoes |
| celery (chopped): 1/2 cup |
| non-fat chicken broth: 3 cups |
| enriched egg noodles: 1/2 cup |
| sea salt: 1/8 tsp (to taste) |
Chicken Vegetable Soup
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
120 min -
Servings
4 serving(s)
Tags
- Chop your veggies up nice and small. Smaller pieces cook through faster.
- Put chicken in water and boil until chicken is fully cooked. Pour off water and save for later.
- Shred chicken into small pieces, and place in pot. Add chicken stock, and vegetables. Add a few cups of the water you saved in step 2- I used 3 cups. Bring to simmer and cover.
- When carrots and potatoes are fully cooked, add egg noodles and salt to taste. Let simmer until egg noodles are cooked.
- That's it! You're done! Serve with bread, and salads.