Chicken Noodle Soup Recipe

Chicken Noodle Soup

For Stock

(2) 32 oz Containers of Organic Chicken Stock

8 cups of Water + 8 teaspoons of Better Than Bouillon Chicken Base

Chopped Fresh Sage

Several heavy-handed shakes of Dried Ground Sage

5-6 Bay Leaves

Salt and Pepper to taste

Bring to a boil to get the chicken base and the fresh herbs and spices incorporated…while on stove begin chopping your veggies

(2) bags organic carrots…cut in half

(2) leaks thinly sliced

(1) bunch of green onion chopped

(1) full celery (minus a couple of the outer stocks, but including the inner leaves) chopped

(1) onion chopped

(8) cloves of garlic

½ head of green cabbage shredded

Throw the shredded cabbage into the simmering stock

Sauté in olive oil and butter all the veggies listed above minus carrots. Season with salt and pepper and when translucent and a bit browned then add to stock.

Sauté carrots in olive oil and butter. Season with salt and pepper…when done sautéing add to stock

Bring to a boil after all veggies have been added and then bring temp down to a medium low and cook on stove top for about 2-3 hours.

Shred your chicken and add to the soup. I buy a rotisserie chicken from Costco and shred this for the soup. Depending on how much sometimes half of the chicken will suffice…other times I use the whole thing.

Cook noodles on the side. I like to use Capellini or Angel Hair Pasta.

When soup is ready, place noodles in bowl, ladle in soup and then sprinkle Parmesan cheese on top

Then EAT!!!!

YUM.