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Monday, October 15, 2012

Mom's Chicken Noodle Soup

Tender all white meat chicken, easy to make, and comforting during flu season or on a cold day!

Serves 6-8 (or freeze leftovers)


4 large boneless skinless chicken breasts
2 tbsp olive oil
2 medium yellow onions
1 cup carrots sliced 1/4" thick
1 cup celery sliced 1/4" thick
1/2 cup fresh parsley
4 cans low sodium chicken broth
1 tbsp Better than Bouillon chicken flavoring
1 tsp garlic powder
1 tsp onion powder
salt and pepper
1 box favorite small pasta (soup noodles, campanelle, ribbons, etc)


In a large pot, simmer carrots, celery and onion in olive oil under tender.  Add chicken breasts, soup, and all seasonings.  Add one soup can full of water to dilute a bit.  Simmer on low 2-3 hours until chicken is fully cooked. 

Take out each chicken breast and shred with a fork.  Put chicken back into pot and keep on low until ready to serve.

In a separate pot, boil water for noodles.  Cook pasta, drain, and serve soup over pasta.

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