Ingredients
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6 (10 3/4 ounce) cans chicken broth or 6 (10 3/4 ounce) cans homemade chicken stock
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5 cooked chicken breasts, chopped into 1 pieces (or use purchased rotisserie chicken)
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1 cup celery, sliced
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2 cups carrots, sliced
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1 (14 ounce) can corn, drained
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1 teaspoon dried sage or 2 teaspoons fresh sage, minced
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1 tablespoon thyme
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1 teaspoon rosemary
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1/2 bunch fresh cilantro, less stems and chop
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salt & freshly ground black pepper, to taste
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3 cups egg noodles, cooked
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2 medium onions, chopped
Instructions
- In stock pot, cook onions and celery in olive oil until tender.
- Add 5 cans of chicken broth, carrots, corn and seasonings.
- Bring to boil, reduce heat to simmer, and cook for 2 hours.
- Add remaining can of broth, chicken and noodles, stir to combine and cook until noodles are tender.
- Variation: CROCKPOT.
- Lightly spray inside of crock pot with cooking spray.
- Follow instructions above; cooking for 6 hours on LOW or 3 hours on HIGH; add chicken and uncooked noodles and cook on HIGH for 1 ½-2 hours until noodles are tender.