Comforting Chicken Noodle Soup (E)

  • 2 boneless, skinless chicken breasts, diced into bite size pieces and cooked in 1 t. oil and seasoned with salt and pepper
  • 2 large stalks of celery, diced
  • 3 carrots, peeled and diced
  • 1 large onion, diced
  • 6 c. fat free chicken stock or broth
  • 2 c. water
  • 1-2 t. salt
  • black pepper, to taste
  • bay leaf
  • 3 oz. noodles (I used Dreamfields)
  • 2 T. dried parsley or 1 T. fresh parsley
  1. In a Dutch oven or large stockpot sauté celery, carrots and onion in 1 t. oil until the onions become translucent.
  2. Add the cooked chicken, stock and water to the pot. Add the seasonings and noodles and bring to a rolling boil.
  3. Reduce the heat to low and allow to simmer until the noodles are cooked, about 20 minutes. Remove the bay leaf before serving.
Serves 4-6