Chicken Noodle Soup

This is a basic introduction to making home made soup. Great for supper or lunches, more cost effecient and alot more healthy then the canned soup. By making a large batch of this on the weekend, you`ll have lunches ready for the rest of the week. You can add pretty much anything you want into your soup. I love making this soup with left over chicken or turkey.

INGREDIENTS:
1 tbsp Olive oil
2 green onions, chopped
1 each carrot and celery stalk, chopped
1 cup cooked chicken, cubed
8 cups Chicken stock (or 4 broth cubes and 8 cups of water)
2 cups egg noodles
1 -2 cups frozen vegetables

DIRECTIONS:

In a large pot, heat oil over medium heat. Add onions, carrot and celery. Cook until vegetables are slightly soft, about 5 to 10 minutes.

Add stock and bring to a boil. Add egg noodles, and frozen vegetables. Cook for 5 – 7 minutes or until vegetables and noodles are tender and frozen vegetables are heated through. Add salt and pepper to taste.

Chicken-Noodle-Soup

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