1-2 lbs. chicken, precooked leftover and cut up (I used my Perfect Slow Cooker Chicken, debone it and use only what I need*)
12 oz. wide egg noodles (cooked according to package directions, drain and set aside)
3 Tbsp. olive oil
1/2 large onion, finely chopped
1 Tbsp. garlic, minced
3-4 celery stocks, diced small
3-4 carrots, diced
24 oz. low sodium chicken broth
1-2 cups water
1 Tbsp. parsley flakes
Salt and Pepper to desired taste
In a large Dutch oven or stock pan add olive oil and heat to med.-high. Add diced onion and stir until translucent. Add the minced garlic and stir, add carrots and celery. Continue to stir for about 5-10 minutes. Slowly add and stir in the low sodium chicken broth, parsley flakes and cut up chicken. Set heat to med.-low, cover and cook vegetables and chicken simmering for about 20-30 minutes.
Stir in the precooked wide egg noodles and add 1-2 cups of hot water and salt and pepper to desired taste.
Serve with crackers or hard rolls.
*Karen’s Note: It works best if you use either dark chicken meat or mostly dark meat with maybe half as much white meat. Also, if you make this recipe immediately after cooking a slow cooker chicken you can make chicken broth using the skin and bones leftover and add 3 cups of hot water, salt and pepper and simmer on low in a covered pot for about one hour prior to making this soup. However, it would be low in fat or sodium.
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