2 boneless, skinless chicken breasts
1 tbsp oilUp to 2 tbsp
2 carrots
2 celery stalks
4 green onionsUp to 5 green onions
5 cups chicken broth
1 bay leaf
½ tsp poultry seasoning
spaghetti-sized rice noodles (like Notta Pasta or Thai Kitchen)
1
Cut chicken into 1/4-1/2 inch chunks. Sauté in a hot skillet in 1-2 Tbs. oil until cooked through. Peel carrots. Slice carrots, celery, and green onions to preferred size.
2
Combine chicken broth, bay leaf, and poultry seasoning In a large pan. Bring to a boil and add veggies to the broth. Boil until the vegetables are just beginning to soften, but still crunchy (6-8 minutes).
3
Add chicken. Break noodles into 3-4 inch pieces. Stir into broth. Boil 4-5 minutes more. Serve warm.
CategorySoup & Salad
Ingredients
2 boneless, skinless chicken breasts
1 tbsp oilUp to 2 tbsp
2 carrots
2 celery stalks
4 green onionsUp to 5 green onions
5 cups chicken broth
1 bay leaf
½ tsp poultry seasoning
spaghetti-sized rice noodles (like Notta Pasta or Thai Kitchen)
