Homemade Chicken Noodle Soup
1 tablespoon unsalted butter
2 celery ribs
8 cups low sodium chicken broth (or 8 cups water and 4 tablespoon chicken base)
1 pound boneless skinless chicken breast, (uncooked)
1 (8-ounce) bag extra broad egg noodles
2 tablespoons chopped fresh parsley
½ teaspoon fresh ground black pepper
In a large saucepan over medium high heat, add butter. Wash celery and chop into bite size pieces.
Add to saucepan and stir. Peel and chop carrots into bite size pieces. Stir. Sauté for 3 minutes.
Meanwhile, dice chicken into bite size pieces. Add chicken broth and chicken. Cover and bring to a boil.
Once boiling, add egg noodles and cook according to package directions (approximately 12 minutes). Add parsley and pepper. Stir and serve!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Recipe by Donna Elick originally published on Parade.com