Super Easy chicken noodle soup. – Milk Free Recipes
This is a yummy soup that my 11 year old said once “I don’t know what you did mom, but do it again.” It’s quick and easy in a pinch, but has lots of homemade charm.
-2 Boneless skinless chicken breasts, or 4 raw chicken tenders
-1 box chicken broth or stock 32 oz (Swanson 100% natural is dairy, soy, and MSG free)
-3 cloves garlic whole if you want to remove them later, or run them through a garlic press.
-2 celery stalks cut into 3″ pcs. if you want to take them out, or sliced if you want to eat them in the soup.
-1 C frozen crinkle cut carrots
-2 T dried parsley
-1/2 bag egg noodles (use 1/2 a 12 oz bag)
In 2 quart saucepan bring chicken, garlic, stock/broth, celery, carrots, and parsley to a boil. Simmer until chicken is cooked through. Remove chicken and shred with two forks or dice. Remove garlic and celery if desired.
Put chicken back in the pot and continue to simmer until carrots are soft. Add noodles and cover. Remove from heat. Let sit for 15 minutes or so stirring a few times to soften noodles.
This recipe is versatile. Add any veggies you like, add any spices you like.