Classic Chicken Noodle Soup
What you need:
1 onion, diced
4 carrots, diced
4 stalks celery, diced
1 1/2 tbsp minced garlic
4 cups low sodium chicken stock
4 cups water
1 pound chicken breast
1/2-3/4 tsp all purpose seasoning or seasoned salt (I used Goya Adobo)
1/2 tsp turmeric
3 cups wide egg noodles
Salt and pepper to taste
What you do:
1. Sauté onion, celery, carrots, and garlic in a large pot until onion is translucent over medium heat.
2. Add chicken breasts, chicken stock and 2 cups water, increase to medium high heat. Make sure chicken is covered by liquids and bring to a slow boil. Cook for 30 minutes. Remove chicken and shred with 2 forks.
3. Add noodles and last 2 cups of water, stir and bring to a boil. Cook for 6 minutes, stirring occasionally to ensure noodles are covered with water.
4. Add chicken back to pot and stir. Cook for an additional 2-4 minutes or until noodles are cooked through.
5. Serve and enjoy!
Healthy with Hannah 