Stock:
1.5 pounds of chicken breasts
11 cups of water
1 onion, peeled and diced
1 1/2 to 2 tsp. Italian Seasoning
1 tsp lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 cups Swanson's Certified Organic Chicken Broth
Salt and pepper (to taste)

Soup:
2 cups sliced carrots
2 cups sliced celery w/ leafy greens
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tbl. chopped fresh parsley
1/3 cup cooking sherry
2 tsp chopped fresh rosemary
seasoning salt (to taste)
pepper (to taste)

*Optional - not listed in calorie count ...
3/4 cup heavy cream
1 cup grated parmesan cheese

For the stock, add all ingredients to a soup pot. Cook until chicken is tender (about 35 to 45 min.). Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion (I leave the onion in). When chicken is cool enough to touch, cup up into small pieces and set aside.

For the soup: bring stock back to a boil, add carrots and cook 3 min. Add celery and continue to cook for 5 to 10 min. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Cook another 2 min.

(If using the optional heavy cream and parmesan cheese - add at the end of the recipe with the chicken)

Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user ARIAL61.

 

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