Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 2 lbs boneless skinless chicken breasts; 2 quarts water; 1 (16 ounce) bag mixed peas and carrots; 2 cups celery, cut into 1/2 inch slices; 2 large baking potatoes, skinned and cut into squares; 1 cup onion, chopped; salt, to taste; 1 tablespoon monosodium glutamate (optional); 1 teaspoon sugar; 1 tablespoon cornstarch; 1/4 teaspoon pepper; 2 tablespoons garlic powder; 2 1/2 tablespoons onion powder; 2 cups cooked thin egg noodles

Submitted by skittles6462

"Delicious and easy to make."

Download

Ready In:: 55mins
Ingredients:: 14
Serves:: 8

ingredients

2 lbs boneless skinless chicken breasts
2 quarts water
1 (16 ounce) bag mixed peas and carrots
2 cups celery, cut into 1/2 inch slices
2 large baking potatoes, skinned and cut into squares
1 cup onion, chopped
salt, to taste
1 tablespoon monosodium glutamate (optional)
1 teaspoon sugar
1 tablespoon cornstarch
¹⁄₄ teaspoon pepper
2 tablespoons garlic powder
2 ¹⁄₂ tablespoons onion powder
2 cups cooked thin egg noodles

directions

Bring chicken, onion, and celery to a boil in a 4-quart Dutch oven.
Add salt, pepper, onion and garlic powder.
Cover and simmer until chicken is done.
Skim fat if necessary.
Remove chicken from broth; cool slightly and cut into 1-inch pieces.
Set aside.
Add peas and carrot mix, potatoes and cornstarch.
Cook until potatoes are fork tender, about 10 minutes.
Add chicken and noodles to broth; sprinkle with monosodium glutemate and sugar cook about 5 minutes.
ENJOY!