Welcome Spring! With Some Chicken Soup from the Farm!

Categories: Chicken, Main Dish, Soup

Ingredients

• 1 lb chicken breast , boneless, skinless (or thighs)
• 1 1/2 quarts water
• 1/2 cup onion , chopped
• 1/2 cup celery , chopped
• 2 tablespoons celery leaves , chopped (dried-1 tablespoon)
• 1 bay leaf
• 1 garlic clove , minced
• 1 teaspoon kosher salt (to taste)
• 1/4 teaspoon pepper
• 1 teaspoon sage (ground between hands)
• 3 carrots , cut into 1/2 inch slices diagonally
• 1 (14 1/2 ounce) can chopped tomatoes (or whole you chop)
• 1/2 cup frozen corn
• 1 cup whole wheat egg noodles

Directions

1. Combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper, garlic, sage, and carrots in a dutch oven or stockpot.

2. Bring to boil, cover, turn down heat to simmer for 25 minutes.

3. Skim and discard fat. Remove chicken, cool a bit, and tear chicken into bite size pieces.

4. Add tomatoes, corn, and noodles. Bring to second boil, add chicken pieces.

5. Cook simmering for 15 minutes until hot and done.

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