Chicken Soup
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 (14 1/2 ounce) cans chicken broth
- 1 (10 ounce) can Rotel Tomatoes
- 1⁄2 large onion, chopped fine
- 1 bay leaf
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon dried chives
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 -6 chicken breasts, boneless, skinless
- 3 -4 carrots, rough chopped
- 1 -2 celery rib, chopped
- 1 bunch green onion, chopped with tops
- 1 (16 ounce) package egg noodles, cooked and drained
directions
- In large pot cook add the first ten ingredients.
- Cook until Chicken is tender, remove chicken from soup and cut into bite size pieces, set aside.
- Add carrots, celery and green onion to soup and cook until tender.
- Cook egg noodles according to package directions. When veggies are tender add chicken and cooked noodles to soup. Simmer for at least 30 minutes.
- I always double or even triple this recipe and freeze what we do not eat. Take out of freezer, defrost and have a quick and ready meal.
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Reviews
-
As I expected from a family recipe - this was one great tasting chicken soup! Once again failed to find the Rotel tomatoes but did as I usually do to sub the Rotel's tomatoes - chopped in mild chili peppers. Went heavy with the chicken breasts and light on the noodles. Excellent flavor and made for a great supper. Looking forward to enjoying the lovely containers of your chicken soup stored in the freezer. Thank you Jacqueline, this one so a repeatable.
RECIPE SUBMITTED BY
Jacqueline in KY
United States