Chicken Noodle SoupSubmitted by: GGGGGG72
10 c water
4 c chunked (1 inch) carrots
4 c diced celery
1 bunch parsley
3 - 4 tbls. bullion.
Chicken breasts and thighs from one chicken.
2) Cut up four cups of sliced carrots...each carrot roughly an inch in length.
3) Dice 4 cups of celery.
4) Dice 1.5 cups of onion
In the morning, remove chicken from broth. Remove skin and bone chicken..... cutting breast meat into bite-sized pieces.
5) Add chicken bullion...2 to 3 tablespoons
6) Return meat to the broth, and add all vegetables.
7) Turn cooker up to high, and cook until noon.
Serving Size: Makes 10 servings. Each serving is about 3 cups
Number of Servings: 5
Recipe submitted by SparkPeople user GGGGGG72.