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chicken noodle soup
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Chicken Noodle Soup

Of course, we couldn’t leave this recipe for “Jewish penicillin” off our good-for-you soups list!
Course Soup
Cuisine American
Servings 8

Ingredients

  • 2 lbs. boneless skinless chicken breasts
  • 2 quarts water
  • 1 16 oz. bags mixed peas and carrots
  • 2 cups celery cut into 1/2 inch slices
  • 2 large baking potatoes skinned and cut into squares
  • 1 cup onion chopped
  • salt to taste
  • 1 Tbsp. MSG (umami seasoning)
  • 1 tsp. sugar
  • 1 Tbsp. cornstarch
  • 1/4 tsp. pepper
  • 2 Tbsp. garlic powder
  • 2 1/2 Tbsp. onion powder
  • 2 cups thin egg noodles cooked

Instructions

  1. Bring chicken, onion, and celery to a boil in a 4-quart Dutch oven.
  2. Add salt, pepper, onion and garlic powder.
  3. Cover and simmer until chicken is done.
  4. Skim fat if necessary.
  5. Remove chicken from broth; cool slightly and cut into 1-inch pieces.
  6. Set aside.
  7. Add peas and carrot mix, potatoes and cornstarch.
  8. Cook until potatoes are fork tender, about 10 minutes.
  9. Add chicken and noodles to broth; sprinkle with MSG and sugar; cook about 5 minutes.

Recipe Notes

Recipe courtesy of Food.com