Wednesday, October 7, 2009
Today is Chicken Soup Day!
Chicken Noodle Soup
2-3 32 oz Pacific free range organic chicken broth
3 organic carrots, chopped
1 organic celery heart, chopped (from the whole celery, take the outer stalks off and use inside.)
1 small onion, chopped
1 cup organic parsley with stems, chopped
3 small organic, hormone-free chicken breasts (cook for 30 minutes in pot with small amount of water. You can use this water in your soup too. Set aside chicken breasts to cool while you prepare soup.)
1 Reames Home Style Egg Noodles
Salt and pepper to taste.
Pour chicken broth in large pot.
Put in all veggies and cook on medium heat until carrots are almost tender.
Meanwhile, shred chicken meat disposing of any fat. Add to soup.
Cook about 30 minutes until veggies are tender.
Add noodles and cook another 10 minutes or until noodles are cooked.
You can also prepare this in a crock pot. I suggest cooking the noodles last in a separate pan (follow package instructions) and then add them to the crock pot. If they cook all day, they may become soggy.