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Chicken Noodle Soup

This is the old-fashioned comfort food recipe with a little twist!  The dill really gives the soup a fresh taste.

Serves 4

[gn_box title=”Ingredients” color=”#FFCC00″]
  • 2 cans chicken breast – drained (you can also use 2 cups cooked diced chicken, any style)
  • 3 carrots – peeled and large diced
  • 3 ribs celery – peeled and large diced
  • 1 onion – diced
  • 2 cloves garlic – minced (2 tsp minced garlic)
  • 2 tsp dill weed (dried)
  • 4 cups chicken stock
  • 4 cups water (you can use all water if you don’t have chicken stock)
  • Salt and pepper to taste
[/gn_box] [gn_box title=”Directions” color=”#c6e021″]

In a large soup pot; sauté, on medium high heat, the carrots, onion, celery and garlic until soft (about 5 minutes) add the 2 cans chicken breast and cook an additional 2 minutes.  Add the chicken stock, water and dill weed and bring to a boil.  Once the soup has come to a boil, turn down to medium low and simmer for 30 minutes.  Season with salt and pepper to taste.  [/gn_box]

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