Diva Tasting: Chicken Noodle Soup…

Chunky Chicken Noodle Soup


3 Quarts Water

2 (32 Fluid Ounce) Container Chicken Stock

3 Breast Half, Boneless, Skinless, Cut into Bite Size Chunks

4 Cups Egg Noodles

1 Cup Frozen Peas And Carrots

2 Medium Carrots, Chopped

1 Stalk Celery, Chopped

½ Cup Onion, Chopped

2 Teaspoons Sea Salt

1 Teaspoon Ground Black Pepper

½ Teaspoon Dried Basil

Teaspoon Crushed Bay Leaf

½ Cup Fresh Cilantro


Bring water, chicken stock, to a boil in a large stock pot. Add chicken breast, egg noodles, peas and carrots, chopped carrots, celery, onion, salt, black pepper, basil, bay leaf, and oregano. Continue to boil, uncovered, for 20 minutes. Reduce heat to medium and simmer until chicken is no longer pink in the center and noodles are tender, 5 to 10 minutes more. Add Cilantro and stir. Serve with cornbread or crackers. Serves 10-12

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