Peppered Chicken Noodle Soup
Soup that'll never have you buying the can again
Servings 6 People
Calories 140kcal
Cost 10
Equipment
- Dutch oven or other medium pot
Ingredients
- 64 oz Chicken Broth
- 2 cups Chopped and cooked chicken
- 2 cups Sliced celery
- 2 cups Sliced Carrots
- 1 each Onion chopped
- 2 cloves Minced garlic
- 2 each Bay leaves
- 1 tsp Sea salt
- 2 tsp Fresh ground pepper Might need more is not fresh
- 1 tsp Chicken Bouillon or 1 cube
- 8 oz Egg Noodles
Instructions
- Add all ingredient except eggs noodles to a Dutch oven or other large pot.
- Turn on stove to high and bring to a boil.
- Once boiling reduce heat to medium and let cook at a low boil or simmer for about 45mins or until the vegetables are soft.
- Add in the noodles and cook for another 5-10 minutes or until soft.
- If too much of the liquid has cooked off, don’t worry! Add 1-2 cups of either more chicken broth or water mixed with bouillon.
- You may want to add in a little additional pepper to keep that delicious kick.
Nutrition
Calories: 140kcal
