Grandma’s Chicken Noodle Soup

Name: Grandma’s Chicken Noodle Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters carrots, cut into ¼-inch thick rounds; 473 milliliters celery, cut into 3/4-inch pieces; 2 liters homemade chicken stock; 118 milliliters chopped fresh parsley; 6 servings kosher salt and pepper, to taste; 1 Tbsp olive oil; 454 grams wide egg noodles

Grandma’s Chicken Noodle Soup requires approximately 1 hour and 30 minutes from start to finish. This recipe covers 26% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and vegetarian recipe has 449 calories, 19g of protein, and 10g of fat per serving. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. A mixture of kosher salt and pepper, celery, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works well as a main course.

Instructions

Place the chicken breast on a a parchment lined baking pan and rub the skin with olive oil.

Ingredients you will need

Chicken Breast

Olive Oil

Dry Seasoning Rub

Equipment you will use

Baking Pan

Sprinkle generously with kosher salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and dice the chicken meat into ½-inch cubes. Bring the chicken stock to a simmer in a large pot and add the carrots. Simmer uncovered for about 20 minutes, until the carrots are soft.

Ingredients you will need

Salt And Pepper