Chicken Noodle Soup with VegetablesChicken Noodle Soup with Vegetables

1/2 to 1 pound boneless, skinless chicken breasts

6 cups water

4 medium carrots, sliced

4 medium stalks celery, sliced

1 medium onion, chopped

1 clove garlic minced

1 teaspoon salt (optional)

1 teaspoon sugar

1/4 teaspoon pepper

4 teaspoon chicken bouillon granules (may use low sodium)

3 cups uncooked noodles

Heat all ingredients except noodles to boiling in large soup pot; reduce heat.  Cover and simmer until chicken is done and vegetables are tender, about 45 minutes.  Remove chicken from broth; add uncooked noodles and bring to boil.  Boil 3 to 5 minutes until noodles are cooked.  Meanwhile, cut chicken into bite-size pieces.  Add chicken back to broth and heat through.  

Patient Privacy | Net Learning for Employees | MGMC PACS for Physicians
Emergency Preparedness

1111 Duff Avenue Ames, IA 50010 - 515-239-2011 -

©2014 Mary Greeley Medical Center - All rights reserved.