Chicken Soup

Chicken Soup

8 cups chicken broth (homemade or canned)

2 Cups Shredded/pulled apart cooked chicken

(I boil my chicken with a little chopped onion, celery & a bay leaf )

extra below to add to soup later:

2 medium carrots peeled and sliced thinly

2 stalks of celery chopped or sliced thinly

3/4 cup egg noodles (optional) for chicken noodle soup

or

2/3 cup long-grained white rice or rice of your choice (optional) for chicken and rice soup

Instructions:

Place chicken in stockpot and cover with water, add some celery and chopped onion, bay leaf, other seasonings of your choice & cracked pepper, parsley cook until tender. Remove chicken from pot, cool, and tear apart into small pieces.

Strain broth and put it back into pot, add enough homemade or canned broth to make 8 cups

Add chicken back to pot with sliced carrots and celery

Add noodles or rice your choice

Simmer until carrots, celery, and either pasta or rice is done.

Serve immediately

Tips:

If your broth is kind of bland add some bouillon for extra flavor. Taste as you go to see what seasonings you should add.