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No Need to Look Any Further… You Just Found the One And Only Chicken Noodle Soup Recipe KEEPER! And, the answer to the long time question, “Why didn’t the Chicken cross the road?”
12 cups of Water
12 Chicken Broth Cubes
Few good shakes of Basil (About 1/2 TBSP Dried)
Few good shakes of Oregano (About 1/2 TBSP Dried)
Few good shakes of Course Ground Pepper (About 1/4 tsp)
Palm full chopped FRESH Italian Parsley (About 1/4 cup*)
4 frozen Chicken Breasts (Average size from 3lb. bag)
Cook chicken and above seasoning in broth until chicken is done.
Cut chicken into pieces, return to pot
Add in:
3 carrots
3 celery sticks
2 small/medium onions, cut to desired size
1 cup chopped Spinach *Optional
1c Mushrooms *Optional
1/2c Peas *Optional, we add same time noodles
Cook until veggies are soft.
Then add 1/2 lb. Egg Noodles, cook until done.
* For Dried/Fresh Ratio, we use half the amount dried to the full amount fresh.
Example: 2T Fresh = 1T Dried.
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