Categories: Soup

Ingredients

• 4 chicken breast
• 1 quart chicken broth (you can substitute with chicken boulion)
• 2 quarts water
• 1 bay leaf
• 1 teaspoon thyme
• 1 tablespoon minced garlic (1/2 for broth and 1/2 for sauted onions)
• 1 tablespoon parsley
• 1 chopped large onion
• 3 Tablespoons of butter
• 1 cup chopped carrots
• 2 celery stalks-diced
• 1 can of mushrooms (or 1 cup fresh mushrooms) - 4 oz can
• 1/2 cup peas (from can)
• 1 can cream of chicken (to thicken)
• 1 small bag of egg noodles

Directions

1. Add broth, water, chicken, bay leaf, thyme, garlic, parsley and 1/2 chopped onlon into a large stock pot. Cook for about 30 min or until chicken is done. Do not cook unitl it falls apart so that you can dice the chicken instead.

2. Once complete, remove chicken and cut into cubes. drain broth in a cheesecloth or use a paper towel over a strainer to get rid of onions and chicken particles.

3. In another large pot, melt butter then add remaining onion and garlic, mushrooms, celery and carots and saute’ until softened.

4. Then add broth and noodles and cook until noodles are almost softened (about 3 min). You may need to add more broth if too muich evaporated during the cooking of the chicken. Add chicken, cream of chicken soup and peas. Salt and pepper to taste. Cook for several minutes until noodles completely soft.

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