Chicken Noodle Soup


4 or 5 handfuls of chopped carrots ( about small bag of the mini carrots)
4 or 5 handfuls of chopped celery
2 containers of chicken broth
1 container of chicken stock
1 or 2 cloves of garlic
A bunch of green onions
A bunch of roasted chicken
Oh yeah, and noodles. Whatever kind.


Prep & cook the roasted chicken. Whilst that’s going, prep the rest of the ingredients for the soup.

  1. Put the broth & stock in a big ol’ pot and bring to a boil.
  2. Chop the celery & carrots into manageable-sized pieces. I usually do a size that’s about the equivalent of the distance of the tip of my thumb to the 1st thumb knuckle, so like, an inch or so. Set it aside.
  3. Chop the garlic into really small pieces. I guess you could use the stuff in the jar, but fresh tastes much better.
  4. Chop the green onions. Yep, even the white part, but not the roots.
  5. When the broth/stock is boiling, throw it all in. If you want the noodles to have more flavor, throw them in, too.
    **Note: This’ll make the noodles absorb a lot of the liquid. If you like your soup brothier, you’ll want more broth or stock
  6. When the chicken is done, let it cool a bit while the noodles & veggies are cookin’, then tear it apart into good sized chunks and throw them in.
  7. That’s pretty much it. If it’s not salty enough for your taste, you can either use regular salt or a good seasoning salt like Lawry’s or Johnnies.

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