CHICKEN NOODLE SOUP

INGREDIENTS:

• 1 FINELY DICED CHICKEN BREAST
• 1/2 CUP OF ELBOW NOODLES
  
• 2 DICED CARROTS
  
• 2 DICED CELERY STICKS
  
• 3 DICED SMALL-MEDIUM GOLDEN POTATOES
  
• 1 DICED SMALL YELLOW SQUASH
  
• 1/2 DICED SWEET ONION
  
• 32 OUNCES OF CHICKEN BROTH
  
• 1/2 CUP OF FILTERED WATER
  
• 1 TABLESPOON OF ITALIAN HERB SEASONING
  
• 1 TEASPOON OF PEPPER
  
• 2 DASHES OF SALT
  
• 1 TEASPOON OF TUMERIC
  
• 1/2 TEASPOON OF PAPRIKA
  
• 9 CLOVES OF PRESSED OR MINCED GARLIC
  

DIRECTIONS:

1. ADD CHICKEN BREST TO LARGE BOILING POT.
2. ADD 32 OUNCES OF CHICKEN BROTH THEN 2 DICED CARROTS, 3 SMALL TO MEDIUM GOLDEN POTATOES, 2 DICED CELERY STICKS, 1/2 DICED SWEET ONION, DICED SMALL SQUASH, AND 1/2 CUP OF ELBOW NOODLES. THEN ADD 1/2 CUP OF WATER.
   
3. NEXT, ADD 1 TABLESPOON OF ITALIAN HERB SEASONING, 1 TEASPOON OF PEPPER, 2 DASHES OF SALT, 1 TEASPOON OF TUMERIC, 1/2 TEASPOON OF PAPRIKA, AND 1 PRESSED OR MINCED BULB GARLIC.
   
4. BRING TO A BOIL FOR 3 MINUTES THEN REDUCE TO MEDIUM AND ALLOW TO COOK FOR 10 MINUTES. REMOVE CHICKEN BREAST AND DICE INTO PIESCES AND PLACE BACK INTO POT.
   
5. LOWER TO SIMMER AND ALLOW TO COOK FOR 30 MINUTES OR UNTIL READY.
   
6. SERVE AND ENJOY!
   
   

101 DISHES - RECIPE 58:

CHICKEN NOODLE SOUP
EAT ORGANIC ALWAYS OR WHENEVER POSSIBLE!