Laura's Tickle Your Tastebuds Chicken Noodle Soup

Recipe by Caroline Cooks
READY IN: 2hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    (10 3/4 ounce) cans chicken broth or (10 3/4 ounce) cans homemade chicken stock
  • 5
    cooked chicken breasts, chopped into 1 pieces (or use purchased rotisserie chicken)
  • 1
    cup celery, sliced
  • 2
    medium onions, chopped
  • 2
    cups carrots, sliced
  • 1
    (14 ounce) can corn, drained
  • 1
    teaspoon dried sage or 2 teaspoons fresh sage, minced
  • 1
    tablespoon thyme
  • 1
    teaspoon rosemary
  • 12
    bunch fresh cilantro, less stems and chop
  • salt & freshly ground black pepper, to taste
  • 3
    cups egg noodles, cooked
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DIRECTIONS

  • In stock pot, cook onions and celery in olive oil until tender.
  • Add 5 cans of chicken broth, carrots, corn and seasonings.
  • Bring to boil, reduce heat to simmer, and cook for 2 hours.
  • Add remaining can of broth, chicken and noodles, stir to combine and cook until noodles are tender.
  • Variation: CROCKPOT.
  • Lightly spray inside of crock pot with cooking spray.
  • Follow instructions above; cooking for 6 hours on LOW or 3 hours on HIGH; add chicken and uncooked noodles and cook on HIGH for 1 ½-2 hours until noodles are tender.
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