2 Cups Celery (chopped)This is my own recipe for Chicken Noodle Soup. By the end of the week if we haven't been able to eat all the celery and carrots in the refrigerator I tend to make a soup so the vegetables don't go to waste and we get dinner for a few nights at the same time!
Ingredients:
3-4 Boneless, skinless chicken breasts (raw, thawed and cubed)
2 Cups Celery (chopped)
2 cups Carrots (chopped)
1-2 Onions (chopped)
½ Cup Cilantro (fresh, chopped)
64 Ounces Chicken Broth
3 Cups Water
1-2 tsp of the following:
-Poultry Seasoning
-Sage Seasoning
-Johnnies
-Pepper
-Garlic Powder
3 Cups of noodles (added 45 minutes before eating)
Defrost 3-4 large boneless, skinless chicken breasts (or use fresh). While those defrost grab the carrots, celery, onion, and cilantro and cut to your preferable size. The last few times I made this I cut the veggies too small so this time I went large chunks!
Pour the Chicken Broth and water into crock-pot along with the seasonings, followed by the veggies. Turn on the crock-pot and set for 6 or 8 hours.
Cut the raw chicken breast into cubes and add it to the crock-pot. About an hour before the soup is to be eaten add a minimum of 3 cups of noodles.
My recommendation is to eat this soup with toasted sourdough bread and butter!
