This soup is very hearty – almost like a stew. Makes a very filling lunch or dinner. It also makes a lot – so be prepared to make this Sunday night and eat it all week!
Makes approximately 11 2-cup servings. Calories per serving = approximately 210.
2 lbs. fresh carrots
1 package fresh celery
22 cups chicken broth
Half a package (6oz.) yolk-free egg noodles, extra broad
12 skinless boneless chicken breasts (they should be about 4 oz. each or the size and thickness of the palm of your hand)
To taste: Tuscan herb blend (rosemary, sage, thyme, basil, bay), parsley, garlic powder, oregano, salt and pepper
1. Cut the carrots and celery into “coins”. Set aside.
2. Fill a large pot with the chicken broth. Bring to a boil and add the carrots and celery and add several dashes each of: salt, pepper, Tuscan herb blend, garlic powder and oregano. Remain at a boil for about 10 minutes (or until the carrots and celery are soft yet crisp).
3. Meanwhile, begin grilling your chicken breasts. (Personally, I prefer the George Foreman Lean Mean Fat Grilling Machine because it really melts the fat off). Once you have finished grilling your chicken, let cool, then begin “cubing” the breasts into small chunks. Add to the broth and veggies – continue at a rolling boil.
4. Add half a package (6oz.) of yolk-free egg noodles and keep at a rolling boil for 10 to 12 minutes.
5. Let cool a bit and Enjoy!
1 response so far ↓
1 Lady Riose
// Jan 10, 2008 at 8:35 am
mmmmm…. sounds good!
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