Chicken Soup

Name: Chicken Soup
Ingredients: 2 (14 1/2 ounce) cans chicken broth; 1 (10 ounce) can Rotel Tomatoes; 12 large onion, chopped fine; 1 bay leaf; 1 teaspoon salt; 12 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

14 ingredients

8 steps

Ingredients

2 (14 1/2 ounce) cans chicken broth
1 (10 ounce) can Rotel Tomatoes
12 large onion, chopped fine
1 bay leaf
1 teaspoon salt
12 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.
5

When veggies are tender add chicken and cooked noodles to soup.
6

Simmer for at least 30 minutes.
7

I always double or even triple this recipe and freeze what we do not eat.
8

Take out of freezer, defrost and have a quick and ready meal.