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Categories:
chicken breast containers chicken broth celery carrots onion frozen peas garlic parsley thyme bay leaf egg noodles
Viewed: 54 - Published at: 8 years agoIngredients
- 34 lb boneless skinless chicken breast, cut into 1/2-inch pieces
- 2 (32 ounce) containers chicken broth
- 2 medium celery ribs, sliced
- 2 carrots, sliced
- 1 medium onion, chopped
- 1 cup frozen peas
- 2 garlic cloves, finely chopped
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup wide egg noodles
Method
- In a large soup pot over high heat, bring all ingredients except pasta to a boil.
- Keep soup at a low boil for about 20 minutes over medium high heat, stirring occasionally.
- Add pasta and return to boil.
- Reduce heat and cook uncovered for 10-15 minutes, stirring occasionally, until pasta and vegetables are tender.
- Remove and discard bay leaf.
- Ladle into soup bowls and serve with crunchy breadsticks or warm bread.
