chicken-1.5-2 breasts, cooked and chopped carrots-1cup onions-1 large celery-1 whole bunch (about 1.5 c) butter 3 tbsp. chicken broth-low sodium-20 cups (approx) egg noodles-old fashioned-4 c oregano-1tsp basil-1tsp
To save a ton of sodium make your own chicken stock (tons of great recipes on this site). If making this quick version-boil chicken in small amount of water, just enough to cover, until done and chicken can easily be shred with 2 forks. In large stockpot melt butter (or spray with non stick spray) and sautee onion, celery and carrot until onion and celery are translucent and soft and carrot is beginning to soften. Add shredded chicken to pot along with all remaining ingredients except for egg noodles. Bring everything to a boil, add egg noodles and cook according to noodle package directions. When noodles are done bring soup to a simmer, cover and simmer for additional 15 minutes). Makes 10 large servings or 20 small.
Number of Servings: 10
Recipe submitted by SparkPeople user DAMOMMASBOYS.