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:
- 2hrs 25mins
- Ingredients:
- 9
- Yields:
-
4 Cups
- Serves:
- 4
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
- Chop your veggies up nice and small. Smaller pieces cook through faster.
- Put chicken in water and boil until chicken is fully cooked. Pour off water and save for later.
- 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.
- When carrots and potatoes are fully cooked, add egg noodles and salt to taste. Let simmer until egg noodles are cooked.
- That's it! You're done! Serve with bread, and salads.
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Reviews
-
Yep, it's easy; it's good! I did use 2 breasts instead of the thighs, other than that, everything was done as written. Made for Spring 2012 PAC.
RECIPE SUBMITTED BY
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I was just browsing the net one day, and found this site.
I'm not in the kitchen often, but I'm trying to remedy that by cooking one new dish each week. So far it's been a fun little adventure!
