Baby Carrots, 1 medium
Celery, 2 stalks
Red Ripe Tomatoes, 4 slice, medium (1/4" thick)
Onions, raw, 1 slice, medium (1/8" thick)
Chicken Broth, 2 can (10.75 oz)
Chicken Breast, no skin, 1 breast, bone and skin removed
Egg Noodles, enriched, 1 cup
Rosemary, dried, 1 tsp
Oregano, ground, 1 tbsp
Parsley, dried, 1 tbsp
Basil, 0.2 tbsp
Bay Leaf, 1 tsp, crumbled
Pepper, black, 2 tsp
Chili powder, 1 tsp
Paprika, 1 tsp

Boil Chicken in broth. Once cooked cut into tiny pieces and add back to broth. Add all other ingredients except for egg noodles. Cook for 1 hour. Add egg noodles and cook until noodles are done.

Makes 15 1 cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user AKAYCAT.

 

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