Chicken Veggie Noodle Soup
  • 16 cups chicken broth
  • 1 onion, finely diced
  • 4-6 cloves of garlic, finely minced
  • 3 cups of sliced carrots
  • 2 cups green beans (frozen is fine)
  • 3 cups cubed potatoes
  • 2 cups sliced celery
  • 1½ pounds boneless chicken breasts (can use bone in too)
  • 1-2 teaspoons of kosher salt
  • Freshly cracked pepper to taste
  • 3 cups of egg noodles
  • Dried parsley, optional
  1. In a large stockpot put stock, onions, garlic, and chicken. When chicken is cooked remove from pot and add remaining ingredients except for the noodles.
  2. Simmer until veggies are tender.
  3. Dice the cooked chicken (or pull meat from bones if using bone in chicken).
  4. When vegetables are tender add noodles and cooked chicken to the pot. Adjust salt and pepper to taste. Cook around another 10 minutes or until noodles are done.
  5. Enjoy!
Recipe by From This Kitchen Table at