CHICKEN BROCCOLI NOODLE SOUP
The weather seems to have quickly changed as it usually does this time of year. For most of us it is a welcome change from the summer heat. I don't know about you, but I love this time of year! I love the smells that fill my house as I crank up the oven and begin my seasonal baking. One other given is the big pot of soup that is...
Provided by Sheila Nakata
Categories Soups
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. 4-6 Chicken Breasts1 - 12 oz bag wide egg noodles1 tbsp salt1 tsp white pepper1 tsp celery seeds2 cloves fresh garlic1 large onion, diced4-6 carrots, sliced4 broccoli crowns, cut to bite size In a large stock pot boil chicken in salted water just until tender, (do not overcook) or it will get tough. Remove chicken from broth to cool saving the chicken stock. Skim off any foam from the broth. You want your broth to be clear. Add cut vegetables and spices to chicken broth, add more salt or spices to personal taste. Simmer for 30 minutes or until vegetables are tender. Add wide egg noodles and simmer until done. Enjoy!
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