New England Chicken Noodle Soup

1 - 1/2 pounds chicken breast, no skin
10 cups Low Sodium Chicken Broth
2 Tbspn canola oil
2 cups diced carrots
1 cup chopped celery
1 1/2 cups onions, chopped
2 Tbspn chopped fresh parsley
2 cups egg noodles
2/3 cup orzo or rice
2 tspn salt, or to taste
2 tspn black pepper
1 Tbspn celery seed

In a large dutch oven heat canola oil over medium high heat. Add onion and celery and saute until softened. About 5 minutes.

Add 4 to 8 cups of chicken broth and bring to a slight boil. Place whole chicken breast in broth and cool for about 10-12 mintues. Be sure there is enough broth to cover the chicken breast.

Remove cooked chicken and chop into to 1/2 inch pieces.

Add any remaining broth and bring to a boil. Add the egg noodles, orzo and carrots. Cook for 12 - 15 minutes or until noodles are done.

Add spices and chicken back to pot and stir and simmer for about 3 to 5 minutes. Adjust spices as necessary.

Add parsely just before serving.

Number of Servings: 14

Recipe submitted by SparkPeople user ANDREANJ.