Chicken Noodle Soup

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I’ve been slacking in the blogging department lately, mainly because I’ve been trying to finish getting my house totally organized. I’m almost done. The only thing left is the girl’s playroom. So that should only take me about 3 and 1/2 months. I’ve still been cooking though and have about 15 recipes that I need to get on here now. First up, chicken noodle soup. Taylor refused to eat it because of “the green things” floating in it, but other than that it was a success. It worked out perfectly because my sister was home sick today. So I got to take her some while she still lives 4 doors down the street (for the next few days). It took everything in me to not cry when I saw her house all packed up.

2 lbs Chicken Breasts
4 quarts Water
1 Onion, sliced
2 teaspoons Italian Seasoning
1 teaspoon Lemon Pepper Seasoning
3 cloves Garlic, minced
4 Bay Leaves
3 Chicken Bouillon
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 cups Carrots, sliced
2 cups Celery, sliced
12 oz Egg Noodles
1/3 cup Parmesan Cheese, grated

In a large pot, cook chicken, water, onion, Italian seasoning, lemon pepper, garlic, bay leaves, bouillon, salt and pepper for 45 minutes on medium-high heat. Remove chicken from pot and set aside. Remove and discard bay leaves and onions. Shred chicken when it has cooled down.

Bring chicken stock back to a boil. Add carrots and cook for 3 minutes. Add celery and cook for another 10 minutes. Add egg noodles and cook for 8 minutes. (or for the length of time indicated on the package) When noodles are done, add chicken and parmesan. Cook for another 2 minutes.

Adapted from Paula Deen

Servings: 10
Calories 259
Total Fat 8.9g
Total Carbohydrates 13.4g
Dietary Fiber 1.7g
Protein 29.8g
Nutrition Grade B+

Today’s Leopard Print Find: Drymate 12-Inch by 20-Inch Pet Bowl Place Mat with Leopard Imprint Design, Small/Medium

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