Hearty Chicken Noodle Soup

Yum! This is one of my go-to soups. I make this soup at least once every couple of weeks through the winter. Yep, I like chicken soups. There is just something about chicken noodles that just feels like home and family. If I'm feeling the least bit icky I want to gobble this soup up. Of course I want to gobble this soup up every time I make it. lol!

• 3 medium sized chicken breasts
• 2/3 cup dried carrots or 2 cups fresh sliced carrot
• 4 medium sized potatoes peeled and chopped into larger bite sized pieces
• 1 large onion, chopped
• 1/2 - 3/4 cup frozen peas (depends on how well you like peas)
• 2 cups dried homemade egg noodles
• Approximately 3 cups chicken broth
• 2 TBS chicken flavored soup base
• a dash of garlic powder
• 1 tsp parsley
• salt and pepper to taste

1. Start by filling a medium soup pan about half way with water, add frozen chicken, a dash each of garlic powder and salt. Boil chicken until thoroughly cooked. Using a spoon skim off foam. Remove chicken and cut into bite sized pieces and return to soup pot on medium/high heat. Depending on how much of your water has evaporated add, additional water the middle line of the pot.
2. Add 2 cups of the broth and the soup base. Stir until completely combined and taste. If you need to add the additional cup of broth do so before the veggies are added. (I usually end up using it)
3. Add potatoes, carrot, onion and noodles, bring the soup to a boil and then turn down to a simmer and cover. Just before you serve it add the frozen peas and parsley. Taste the soup and add salt and pepper to taste.

Yum! Yum! Yum! or maybe I should be saying Num-Num-Num! This is sooooo good! Serve with a crispy type bread, toasted with a little garlic and butter and you have a very hearty meal. Let me know what you think!

Enjoy!

Kerri Downey