Chicken Noodle Soup
Ingredients
- 2 cans Of Palmini Pasta
- 3 lbs Cleaned shrimpchicken, baked + diced
- 8 cups Chicken broth
- Celery
- Carrots
- Onions
- 1 teaspoon Thyme
- 2 teaspoons Parsley
- 4 Bay leaves
- 1 teaspoon pepper
- Salt and additional pepper to taste
- Parsley (optional) to garnish
Instructions
- Preheat oven to 350. Season chicken breasts and bake until cooked through
- Set in fridge to cool. Dice carrots, onions, celery – however much you want, I added 1 onion, 1 whole celery stock, and 1 bag of matchstick carrots (found at Publix, easier to dice).
- Sauté veggies in a saucepan until soft (about 20 minutes) and season with salt and pepper. In a large pot, pour in broth and add the bay leaves and start to boil.
- Add veggie combo and the rest of the spices and simmer for 15 minutes, stirring occasionally.
- While simmering, dice up chicken and add to the pot and simmer for about 5-10 minutes.
- Open and drain the Palmini cans and add them to the pot.
- Simmer again forabout 5 minutes.
- Top with parsley if desired
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