Chicken Noodle Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 2 chicken breasts(i used 3) $3.14
- 1/2 package carrots(chopped) $0.53
- 1/2 package celery(chopped) $0.68
- 1 medium yellow onion $0.86
- 12 oz egg yolk noodles $1.79
- 1 tsp ground thyme $0.03
- 1 tsp ground basil $0.03
- 2 bay leaves $0.14
- 2 tsp black pepper $0.01
- 2 tsp salt(to taste) $0.04
- 2 cloves garlic(minced) $0.04
- 8 cups water $0.00
- 1 tbsp olive oil $0.07
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (350g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Here are the main ingredients you will need minus the onion which I forgot to include.Cut up your carrots, celery , onion and garlic.Add some oil to a large pot on your stove top and heat on medium high heat then add your chopped veggies to the pot.Sautée the veggies until they turn translucent and a little brown.Add about 6 cups or of water to your pot and then place your chicken breasts, seasonings and bay leaves into the mix.Bring the heat down to a simmer and cover and let simmer for 50 minutes.After 50 minutes check that the chicken is fully cooked and then remove.Add your egg yolk noodles to the pot and also add up to 2 cups more of water and bring to a boil for about 8-10 minutes until noodles are tender.While the noodles are cooking grab two forks and in a bowl shred your chicken!It should look something close to this when your done.Add your shredded chicken back into the pot and now your finished with a whole lot of leftovers for the rest of the week. *I had this for dinner all week long and gave some to family and friends and still had too much!I like to separate different portions and freeze my leftovers for future use.WARNING this makes a lot of leftovers so make sure you have the spare room lol.
