Chicken Vegetable Soup

An easy chicken soup recipe with plenty of veggies. Lots of flavor, not a lot of prep time, and pretty much fool-proof. You can leave this simmering on the back burner while you do household chores or projects; it doesn't need a lot of babysitting.

• Ready In: 2 hrs 25 mins
• Serves: 4
• Yields: 4 Cups

Ingredients

• 3  chicken thighs
• 1⁄2 cup  sliced carrot
• 4  garlic cloves
• 1⁄2 cup  chopped onion
• 2  medium potatoes
• 1⁄2 cup  chopped celery
• 2 1⁄2-3  cups fat-free chicken broth
• 1⁄2 cup  egg noodles
• 1⁄8 teaspoon sea salt, to taste

Directions

1. Chop your veggies up nice and small. Smaller pieces cook through faster.
2. Put chicken in water and boil until chicken is fully cooked. Pour off water and save for later.
3. 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.
4. When carrots and potatoes are fully cooked, add egg noodles and salt to taste. Let simmer until egg noodles are cooked.
5. That's it! You're done! Serve with bread, and salads.