Chicken Noodle Soup

By [e-mail]

From my neighbor, Nadine. She brought some over to us and it was soooo good! We all wanted more!

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Ingredients

• Approx. 1 tbl. olive oil and butter
• Chicken
• Carrots
• Celery
• Onion
• Garlic
• Chicken broth or stock
• Salt
• Pepper
• Turmeric
• Parsley
• Reams Frozen Noodles
• Frozen peas

Preparation

Step 1

Out oil and butter in pot and heat.
Saute chicken until cooked through. Before the chicken is completely cooked add the vegetables beginning with the toughest to most tender to sauté (ex: carrots, celery, chopped onion etc.) Add chopped finely diced garlic to sauté.
Add several cans, depending on volume of soup you are making, of low sodium chicken broth or stock. (I use about 5 -6 cans or more).
Salt and pepper to taste.
add about ½ tsp. turmeric….gives a nice yellow color and flavor. You can go less if you like.
Add Reams Frozen noodles (Kroger). You can just add to the liquid and don’t have to cook separately). Boil about 25-30 min. Chopped parsley and then throw in a bag of frozen peas….cook short time just until peas are tender. If the noodles absorb lots of water, just add more broth or add a little water. I always try to add flavor so I avoid the water unless I put in a chicken bouillon cube.