Chunky Chicken Noodle Soup

By dashy_65

Ingredients

• 4 c. water
• 8 (6 oz) skinned chicken breast halves
• 3/4 t. poultry seasoning
• 1/4 t. dried thyme
• 3 celery leaves
• 2 c. water
• 2 c. uncooked yolk-free egg noodles
• 1/2 c. sliced celery
• 1/2 c. sliced carrot
• 1/3 c. sliced green onions
• 2 T. minced fresh parsley
• 1 1/2 t. chicken-flavored bouillon granules
• 1/2 t. coarsely ground pepper
• 1 bay leaf

Details

Servings 12

Preparation

Step 1

Combine first 5 ingredients in a large dutch oven; bring to boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender.

Remove chicken; let cool slightly. Remove bones from chicken, and discard. Coarsely chop chicken; set aside. Skim fat from broth; strain broth through a double layer of cheesecloth. Discard solids. Can also strain broth, refrigerate then skim fat off top.

Combine broth, 2 cups water and next 8 ingredients in pan. Bring to a boil; cover. Reduce heat; simmer 20 minutes, stirring occasionally. Add chicken; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Discard bay leaf.

145 cal, 3.1g fat, 6.7g carb, 183mg sodium