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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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My dad's sister gave my mother this recipe and we have been making chicken soup this way ever since. Everyone that has even eaten it has asked for the recipe. I no longer use the noodles due to the carbs in noodles and I find it is just as good. 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:
1. In large pot cook add the first ten ingredients.
2. Cook until Chicken is tender, remove chicken from soup and cut into bite size pieces, set aside.
3. Add carrots, celery and green onion to soup and cook until tender.
4. Cook egg noodles according to package directions. When veggies are tender add chicken and cooked noodles to soup. Simmer for at least 30 minutes.
5. 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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