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SOUP Hearty Chicken Noodle

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Yield 8-10 servings

I feel like I’ve had more Chicken Noodle Soup from cafeterias and the like than I’ve made for myself.  That needs to change! I like to overload my CNS with lots of veggies, but I still feel the key to this dish is having a big bowl of broth you get to drink at the end of the meal.  I prefer the fattest egg noodles you can find (check out a local Asian grocery store for some unique choices), but other great choices are fettuccine and linguini. I think spaghetti, despite being the classic from Campbell’s, just doesn’t hold up well.

Ingredients

4-6 carrots, thin sliced into rounds

1 yellow onion, sliced

2-3 celery stalks, sliced

4 cloves garlic, minced

4 cups chicken stock

1 tsp ground black pepper

2 bay leaves (optional)

1 pkg split chicken breasts (if you’ve got extra time, reserve the bones and boil with water to make stock)

4-6 oz dried noodles

¼ bunch parsley, chopped

4 green onions, thin sliced

Instructions

Courses soup

Recipe by Vie at https://getvie.com/2020/03/23/home-bound-meal-plan/