Chicken Noodle Soup

Chicken Noodle Soup is not just for the wintertime or when you are feeling sick. It is a great summer soup too. It is packed full of healthy nutrients and easy to

make.

This is my quick version recipe. You can of course make it with all kinds of fresh chopped vegetables, leftovers, or some that you need to use before they go bad.

Soup is a great way to use leftovers to make a different dish, then what you had the night before, using what you have.

**For a low carb version just omit the noodles and potatoes.

Total Servings:10 Total cost: $4.50
Ingredients:

3 Chicken Breasts-Frozen or Thaw
1 Bag of Wheat Egg Noodles
2 14oz Can of Low Sodium Chicken Broth
1 16oz Bag or Frozen Mixed Vegetables
3 Red Potatoes
4 Cups of water
1 tsp Marjoram
2 tsp Basil
1 tsp Garlic Powder or diced Garlic
1/2 tsp Black Pepper
1 tsp Seasoned Salt or Celery Salt

• Wash your potatoes and cut them into small chunks
• In large pot boil your noodles until tender
• In a large stock pot put all the ingredients, except noodles, bring to a boil
• Reduce heat to med-high, simmer for approximately 10-15 minutes
• When chicken is just about cooked through
• Remove breasts from pot, place onto cutting board
• Reduce heat to medium heat, simmering
• Let chicken cool for 5 minutes then cut into chunks
• Place chicken and noodles into pot simmer all ingredients for 30 minutes
• Serve~