Friday, February 4, 2011

Jez's Chicken Noodle Soup


12 cups chicken broth or bullion cubes to make 12 cups
½ package whole wheat egg noodles
2 ½ chicken breasts
½ bag frozen carrots
2 or 3 medium potatoes
salt, pepper, sage

  1. In large stew pot, simmer chicken broth or bullion and water.  Add salt, pepper, and sage (I like a heaping 1/2 teaspoon) to taste.  
  2. Cook chicken by preferred method (grill, boil, &c).  Cut into small pieces
  3. Wash potatoes, leave skin on.  Cut into pieces.
  4. Add chicken, noodles, carrots, & potatoes.  
  5. Simmer until potatoes are done.  Add more spices as necessary to taste.  


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