| Chicken Noodle Soup
1 cup of egg noodles
1 tablespoon of minced onions
2 1/2 tablespoons of chicken flavored bouillon granules or
chicken base
1/4 teaspoon of dried whole thyme
1/8 teaspoon of celery seed
1/8 teaspoon of garlic powder
1 bay leaf
3 cups of cooked, diced chicken
1 carrot, diced
8 cups of water |
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Combine first seven (7) ingredients and carrot. Bring to boil; cover, reduce heat and simmer for 15 minutes. Discard bay leaf. Stir in 3 cups of diced cooked chicken and simmer an additional 5 minutes. Makes 2 quarts.
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