From the hummingbird kitchens to yours
My house has been battling what feels like the plague for nearly a month. So when I was asked if I had any recipes I wanted to share, this one came to mind. It's a recipe I came up with on my own, so there really isn't an official name for it--it’s just a basic chicken noodle soup! It’s easy and it makes a lot, though.
12 c chicken broth
4 c vegetable broth
6 chicken breasts
4 carrots (peeled and sliced)
4 stalks celery (sliced)
1 onion (chopped)
1 tsp chopped garlic
1 tsp seasoning salt
1 Tbs dried parsley
3 bay leaves
3 cups wide egg noodles
Put everything in a large stock pot (except for the noodles) and bring to a boil. Leave the chicken breasts whole.
Turn down heat, but leave at a slow boil for 20 – 25 minutes so that chicken is thoroughly cooked.
When chicken is done, pull the breasts from the soup.
Remove bay leaves and discard.
Bring soup back to a boil and cook noodles while you cut or shred the chicken.
Add chicken back to the pot.
French bread and a salad compliment this soup well.