One-Pot Chicken Noodle Soup

• Meat

  • 1 lb Chicken breast, boneless
  • 1/2 tsp Poultry seasoning

• Produce

  • 1 cup Carrots
  • 1/2 cup Celery
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder

• Canned Goods

  • 2 32 oz cartons Chicken stock
  • 1 can Cream of chicken soup, condensed

• Pasta & Grains

  • 3 cups Egg noodles

• Baking & Spices

  • 1 Salt & pepper

• Liquids

  • 3 cups Water

Found on thecountrycook.net

Description

Directions

• In a large stock pot, pour in chicken stock, seasonings (poultry seasoning, garlic and onion powders) and chicken.
• Give it all a good stir.
• Cover and cook on medium-high heat for about 20-25 minutes (or until chicken is cooked through).
• This is a good time to chop your veggies!
• Once chicken is cooked, using tongs, take chicken out of pot and shred it using two forks (be careful, the chicken will be very hot).
• Pop the shredded chicken back into your stock pot.
• Then add chopped veggies and cream of chicken soup and stir.
• Add water and noodles.
• Stir well.
• Cover and cook on medium heat for about 15-20 more minutes until veggies are tender and noodles are soft.
• Give it a taste test. I usually find I need to add salt and pepper.
• I usually add 1/2 tbsp. kosher salt and a teaspoon of fresh black pepper.

Nutrition