Chicken Vegetable Soup

Name: Chicken Vegetable Soup
Ingredients: 4 to 5 chicken breasts; 2 cans chicken broth; 2 to 3 cloves garlic; 2 bay leaves; 1 Tbsp. basil; 1 Tbsp. thyme; 1 Tbsp. parsley flakes; salt and pepper to taste; 3 to 4 zucchini squash, sliced; 1/2 small head cabbage; 1 large onion, cut in eighths; 1/2 bag wide egg noodles; 1 bag carrots, sliced; 3 to 4 stalks celery, sliced

14 ingredients

7 steps

Ingredients

4 to 5 chicken breasts
2 cans chicken broth
2 to 3 cloves garlic
2 bay leaves
1 Tbsp. basil
1 Tbsp. thyme
1 Tbsp. parsley flakes
salt and pepper to taste
3 to 4 zucchini squash, sliced
1/2 small head cabbage
1 large onion, cut in eighths
1/2 bag wide egg noodles
1 bag carrots, sliced
3 to 4 stalks celery, sliced

Directions

1

Boil chicken in 2 cans broth with garlic, bay leaves and other seasonings.
2

Add water to fill pot; simmer for a while.
3

Cool and debone chicken.
4

Cook sliced carrots and celery in broth until almost tender.
5

Add onion, egg noodles, zucchini and cabbage. Cook on moderate heat until noodles are cooked.
6

Put deboned chicken back in pot and stir.
7

Add chicken bouillon or 3 to 4 Weight Watchers broth packets if you prefer a more flavorful broth and you aren't watching your salt intake.