Chicken Noodle Soup


2 Split, Boneless, Skinless Chicken Breasts
2 Large Onions, Chopped
5 Stalks of Celery, Chopped
7 Carrots, Chopped
2 Bay Leaves
2 Tbsp. Salt
2 tsp. Italian Seasoning
1 6-oz. can of Tomato Paste


  1. Place chicken in large stockpot
  2. Add vegetables
  3. Add water to within 1 inch from top of pot
  4. Add remaining ingredients
  5. Place on stove on high heat; Bring to a boil
  6. Once boiling, reduce heat to low, cover and cook for about 4 hours
  7. Remove chicken from soup, shred and then return back to soup
  8. When ready to eat, add cooked egg noodles and sprinkle with Parmesan cheese

This is my favorite chicken soup ever and it makes the house smell amazing! You’ll never want to go back to the traditional soup, once you’ve had this.


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