Chicken Noodle Soup

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 lbs boneless skinless chicken breasts
• 2 quarts water
• 1 (16 ounce) bag mixed peas and carrots
• 2 cups celery, cut into 1/2 inch slices
• 2 large baking potatoes, skinned and cut into squares
• 1 cup onion, chopped
• salt, to taste
• 1 tablespoon monosodium glutamate (optional)
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon pepper
• 2 tablespoons garlic powder
• 2 1/2 tablespoons onion powder
• 2 cups cooked thin egg noodles

Recipe

• 1 bring chicken, onion, and celery to a boil in a 4-quart dutch oven.
• 2 add salt, pepper, onion and garlic powder.
• 3 cover and simmer until chicken is done.
• 4 skim fat if necessary.
• 5 remove chicken from broth; cool slightly and cut into 1-inch pieces.
• 6 set aside.
• 7 add peas and carrot mix, potatoes and cornstarch.
• 8 cook until potatoes are fork tender, about 10 minutes.
• 9 add chicken and noodles to broth; sprinkle with monosodium glutemate and sugar cook about 5 minutes.
• 10 enjoy!