Homemade Chicken Noodle Soup | Just A Pinch Recipes
Season your chicken with salt and pepper and set aside. Cut up all your veggies and set aside. In a very large soup pot add your chicken stock. Your chicken broth and at...
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Tongs
- Plate
- Ladle
- Serving bowl
Ingredients
- 2 containers of low sodium chicken stock (32 oz each)
- 1/2 - container of low sodium chicken broth (16 oz total)
- 8 celery stalks, diced into bite size pieces
- 1 bag(s) baby carrots, chopped
- 1/2 tablespoon(s) onion, diced finely
- 3 medium sized yellow potatoes, peeled and diced into bite size pieces
- 6 to 8 cup(s) water
- - salt and pepper, to taste
- 1 package(s) chicken breasts, boneless and skinless (about 1 1/2 pounds)
- 8 teaspoon(s) chicken bouillon, lower sodium
- 1 package(s) extra wide egg noodles, 12 oz (you may use any brand you like)
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