Grandma Ruth's Italian Chicken Soup
What you need:
- 4 cooked, boneless, skinless chicken breasts, shredded or cut into cubes
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 large potato, peeled and diced into 1-inch cubes
- Parsley, finely chopped
- 3 cloves garlic, finely chopped
- 2 tsp. dried Italian seasoning
- 1 tbsp. lemon juice
- 10 cups chicken broth
- 2 cups cooked pasta (we used egg noodles)
- 24 mini beef meatballs, cooked (we used the precooked, frozen Schwann's Italian meatballs and just stuck them in there a little early)
Directions:
- Combine ingredients, except pasta and meatballs in a large pot. Bring to a boil.
- Reduce heat and cover. Simmer over low heat for an hour.
- Add in pasta and meatballs and cook until pasta is done and meatballs are warm.
Recipe from Cafemom