This recipe is courtesy of my friend, Mandy. I've tweaked it a little. I haven't specified ingredient amounts, because it depends on the size of your pot, and your taste. Some people prefer more veggies, some prefer more chicken. I use Knorr's Chicken Bouillon cubes. You can decrease the sodium by using one of those low sodium bouillon brands, or the vegan chicken flavored brand found at Whole Foods. It won't taste the same, but it will be healthier. I use all organic veggies, meat, and broth.
You'll need a big pot! Bring water to a boil. Add 3 Knorr's Chicken Bouillon cubes, and 2-4 boneless, skinless chicken breasts. Cook the chicken about 20 minutes. Remove from heat, and strain the broth, I usually strain twice. Set the chicken aside, and return the broth to heat. Then add your chopped veggies. You can use frozen veggies, but I think fresh veggies add more flavor. I typically add 1.5 pounds of carrots and celery. You can add any veggies you like- peas, squash etc. However, if you use peas, the broth will have a heavy pea flavor. If the amount of broth seems low once you add your veggies, simply add chicken broth. I usually add about 2-4 cups of broth. I also throw in 1-2 more bouillon cubes and add fresh pepper to taste. I like my broth really chicken flavored! Cut up your chicken to the desired size. Once your veggies have boiled about 10 minutes, add the chicken back and your noodles. I use the wide flat whole grain egg noodles. Boil about 7-10 more minutes.
Enjoy!
