INGREDIENTS:
- 1 - 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into circles
- 2 stalks celery, sliced
- 3-4 cloves garlic, minced
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried rosemary leaves
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 bay leaf (optional)
- 2 tsp better than bouillon base, chicken flavor
- 8 - 9 cups reduced sodium chicken broth
- 8 oz. egg noodles (wide or extra wide)
- fresh parsley, minced (for garnish)
INSTRUCTIONS:
- At the bottom of the stove 6 liters or larger later, add the chopped chicken breast. add onions, celery, carrots, dried thyme, dried rosemary, garlic, pepper and salt and bay leaf (if any).
- then use a dollop on top and pour the chicken stock Gently stir to combine. don't forget to cover and cook it on low heat for 6-8 hours. can also with high fire for 3-4 hours
Full Recipe: https://www.thechunkychef.com