Ingredients
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5 cups chicken stock, with all visible fat removed or 5 cups low-fat chicken broth
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1 large onion
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1/2 cup sliced celery
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3 garlic cloves, minced
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1/2 teaspoon dried thyme
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pepper
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4 boneless chicken breasts, cut into 1/2 inch pieces
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1 tablespoon fresh parsley
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3 ounces no yolk noodles
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1/2 cup sliced carrot
Instructions
- In a medium sized pot combine stock, veggies and spices except parsley.
- Bring to a boil and cook for 3 minutes.
- Add the chicken and cook for 8-10 minutes or until tender.
- Stir in parsley.
- While chicken is cooking, cook the noodles in a large pot as per package directions.
- Drain and add to soup.