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Chicken Noodle Soup

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 21/2 lbs. chicken breast

    2. 1 lb. celery , diced

    3. 1 1/2 lb. carrot s, diced

    4. 12 oz. yellow onion , diced

    5. 1 lb. medium mushroom s, sliced

    6. 1 T. peeled garlic , minced

    7. 2 T. curly parsley , chopped

    8. 2 T. fresh basil , chopped

    9. 1 T. white ground pepper

    10. 1 gallon chicken stock

    11. 1 pound cooked egg noodle pasta

    12. 2 T. fresh lemon juice

    13. 2 T. fresh dill

    14. 2 c. frozen pea s

    15. 1 T. kosher salt

    Instructions Jump to Ingredients ↑

    1. Sauté the mirepoix (celery, carrots and onions) until the onions are translucent; add the mushrooms and garlic and continue to saute. Add the cooked chicken and the broth and simmer for 45 minutes. Add lemon juice, fresh dill, fresh parsley, basil, peas and pasta. Cook just a couple minutes to warm up the peas, then serve.

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