Chicken Noodle Soup

OK, I've been tweaking with this one for a few months now.  I've finally got it and my family loves it -- whew!  I've been making this regularly and will eat the leftovers for days.  This is a perfect survival food for these busy holidays.

Chicken Noodle Soup
by www.trainermomma.com

2 cans (12.5 oz) of canned chicken breast, shredded or 3 chicken breasts, cooked and shredded
8 cups chicken broth, low sodium
1 medium onion, chopped (we use 1 Tb of onion powder for the Doc)
1/4 tsp black pepper
1 bay leaf
2 cups dried whole wheat noodles (I like using macaroni, but really anything works)
2 medium carrots, chopped
2 stalks celery, chopped
3/4 cup frozen peas
1 cup frozen green beans
2 Tb dried or fresh parsley
1 Tb rosemary
salt, to taste (I don't add any, but perhaps you might prefer it)

Throw it all into a stock pot and bring to boiling.  Simmer for 8-10 until noodles and carrots are tender.  Remove bay leaf and serve it up!

That's it, folks!

134 calories per cup.

Find a printable version of this recipe here.


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