Chicken Noodle Soup

By á-41955

Ingredients

• 6 (10 3/4 ounce) cans chicken broth or 6 (10 3/4 ounce) cans homemade chicken stock
• 5 cooked chicken breasts, chopped into 1 pieces (or use purchased rotisserie chicken)
• 1 cup celery, sliced
• 2 medium onions, chopped
• 2 cups carrots, sliced
• 1 (14 ounce) can corn, drained
• 1 teaspoon dried sage or 2 teaspoons fresh sage, minced
• 1 tablespoon thyme
• 1 teaspoon rosemary
• 1/2 bunch fresh cilantro, less stems and chop
• salt & freshly ground black pepper, to taste
• 3 cups egg noodles, cooked

Details

Adapted from food.com

Preparation

Step 1

In stock pot, cook onions and celery in olive oil until tender.

Add 5 cans of chicken broth, carrots, corn and seasonings.

Bring to boil, reduce heat to simmer, and cook for 2 hours.

Add remaining can of broth, chicken and noodles, stir to combine and cook until noodles are tender.

Variation: CROCKPOT.

Lightly spray inside of crock pot with cooking spray.

Follow instructions above; cooking for 6 hours on LOW or 3 hours on HIGH; add chicken and uncooked noodles and cook on HIGH for 1 ½-2 hours until noodles are tender.