Heart Healthy Chicken Noodle Soup
By Recipe from Chef Michael D’Angelo
This is a great winter time light warming healthy soup.
- 6 cups of water
- 6 celery ribs diced
- 1 medium onion diced
- 4 medium carrots peeled and sliced 1 bay leaf
- 2 chicken breast or 4 chicken legs and thighs combo skinless Dash of ground white pepper
- Dash of Salt (optional) 1/2 lbs of dry egg noodles Bunch of flat leaf parsley.
In one pot, boil 2 quarts of water for the egg noodles.
In another pot, put all items together and bring to a boil. Cover and simmer for an hour. Turn off stove and remove chicken from the pot.
Let chicken cool, remove chicken meat from the bone and dice the meat. Return the diced chicken meat to the pot.
Cook egg noodles and drain and put in the pot with the chicken.
Add a quarter cup of flat leaf parsley to pot. Simmer for another 10-15 minutes and serve. Remove the bay leaf prior to serving.
Variations: Replace noodles with rice. You can also add peas, string beans, can corn.
