Mom’s Easy Chicken Noodle Soup
Mom's Easy Chicken Noodle Soup
With our shortcuts, you can make this soup super quick!
2 boxes of good quality chicken broth (we use the no-MSG, low sodium, organic variety)
meat from 1 store-cooked roaster chicken, shredded (or cut into bite-size pieces; be sure to remove all bones)
6 large carrots, peeled and sliced
1 small white onion, peeled and finely chopped
2 stalks of celery, sliced
2 C. fine egg noodles
1/4 tsp. Richard's Famous Garlic Salt
1/2 C. grated Parmesan cheese
small handful of chopped kale or spinach, if desired
Heat the broth to boiling in a soup pot. Add carrots, onions and celery. Bring to a boil, lower heat and cook until carrots are just tender--about 20 minutes. Add the noodles and cook until al dente. Add the chicken, Parmesan cheese and kale or spinach. Bring to a boil. Serve with extra grated cheese for the top, if desired.