Prep 10 mins
Cook 1 hr
As a note for all my recipes: I do not measure my spices, I just shake them in. So I am guessing at how much goes in. Most is to taste. And most of the time I am trying to make a little food feed a lot of people usually 6.
- 2 chicken breasts
- 2 cups celery, chopped with leaves
- 1 cup onion
- 1 lb baby carrots, chopped
- 1 minced garlic clove
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3 teaspoons Mrs. Dash seasoning mix
- 1 teaspoon poultry seasoning
- 1 teaspoon lemon pepper, I like Mrs Dash Lemon Pepper
- 1⁄8 teaspoon red pepper
- 1⁄2 teaspoon season salt
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 16 cups water
- 2 tablespoons olive oil
- 1 (16 ounce) package whole wheat noodles
- In a large stock pot add olive oil.
- Chop onions, minced garlic and celery including the leaves of the celery, place in pot. Turn heat to med high start to simmer.
- Add chicken then all the spices. Let simmer for minute then add water.
- Bring to a boil then turn heat to medium and cook for 45 minutes.
- When chicken is done pull out and set on a plate to cool.
- Add carrots and noodles. Cook 10 minutes.
- Shred the chicken and place back in the pot.
- If you want the broth thicker then thicken with cornstarch by placing 3 tbls of cornstarch in a glass with 3 tablespoons of cold water mixing well. Bring broth to a boil and stir in the mixture. Let cool before serving.
This is the way I make soup also. Just add things to taste! This makes a LOT of soup, so we are freezing half of it for later. This was very comforting on a cold, dreary Pacific NW fall day. I subbed chicken stock for the water, and cut back on the amount of salt called for. I liked the whole grain egg noodles. I had never used them but will more often. Made for Fall 2011 PAC game.