Ingredients
Scale
- 3 Chicken Breast Halves
- 3 carrots, peeled and sliced or diced
- 3 stalks celery, sliced or diced
- half of a medium onion, diced
- 1/2 to 1 cup green peas, fresh or frozen
- 3 – 15 oz cans chicken broth
- 3 cups water
- 2 Tbsp low sodium granulated chicken bullion
- 2 Tbsp dried parsley
- salt & pepper
- Heart shaped noodles cut from cooked lasagna noodles
Instructions
- Place chicken breasts in broth, water and bullion in a stock pot.. Add carrots, celery, onion and peas, and cook until chicken is cooked, approx. 15 minutes. Remove chicken, cool and cut or shred into small pieces. Place back into soup. Cook until vegetables are tender. Add cooked noodles just before serving.
- Tiny soup noodles can also be added and cooked in the soup.
- Prep Time: 10 mins
- Cook Time: 30 mins