Ingredients:
One half gallon of water
1 level teaspoon of black pepper
1/3 cup of chicken bouillon granules/powder (your favorite brand)
1 large onion (diced) or about 2 cups
1 cup of celery diced
2 pounds of boneless chicken thighs or breast (cut into bite sized pieces)
½ pound of linguine (each strand broken into four pieces)
1 heaping tablespoon of parsley flakes
1 cup of carrots (shredded)
Cooking Instructions
1. Combine water, black pepper, bouillon, onions and celery into a 1.5 gallon pot and place on high heat. Bring soup stock to a boil.
2. Add boneless chicken and parsley, then, return soup to a boil. Now reduce heat to medium and simmer for 10 minutes.
3. Add linguine, parsley and stir well to blend. Turn off burner and allow soup to stand for 15 minutes to cook linguine. (Stir occasionally.)
4. Add shredded carrots a couple minutes before you are ready to eat.
A Few Tips
1. If you prefer to dice your carrots, add them early, (see step 1.)
2. If you prefer more juice and less noodles, only use about a ¼ pound of linguine.
3. You can use chicken broth instead of the bouillon, but you may need to season to taste by adding a small amount of salt at time.
One half gallon of water
1 level teaspoon of black pepper
1/3 cup of chicken bouillon granules/powder (your favorite brand)
1 large onion (diced) or about 2 cups
1 cup of celery diced
2 pounds of boneless chicken thighs or breast (cut into bite sized pieces)
½ pound of linguine (each strand broken into four pieces)
1 heaping tablespoon of parsley flakes
1 cup of carrots (shredded)
Cooking Instructions
1. Combine water, black pepper, bouillon, onions and celery into a 1.5 gallon pot and place on high heat. Bring soup stock to a boil.
2. Add boneless chicken and parsley, then, return soup to a boil. Now reduce heat to medium and simmer for 10 minutes.
3. Add linguine, parsley and stir well to blend. Turn off burner and allow soup to stand for 15 minutes to cook linguine. (Stir occasionally.)
4. Add shredded carrots a couple minutes before you are ready to eat.
A Few Tips
1. If you prefer to dice your carrots, add them early, (see step 1.)
2. If you prefer more juice and less noodles, only use about a ¼ pound of linguine.
3. You can use chicken broth instead of the bouillon, but you may need to season to taste by adding a small amount of salt at time.
