Chicken soup is a delicious light meal that is very satisfying on a cold day. We don’t have to just eat it when where not feeling good it’s good anytime your in the mood for something light but fulfilling 🙂 You can make this recipe with or without noodles 

Ingredients:

• 6 Cups of Chicken Stock (follow my recipe to make your own chicken stock)
• 3 Cups of Chicken (diced or shredded)
• 1 Large Vidalia Onion (finely chopped)
• 3 TBSP of Garlic (crushed)
• 1 Cups of Carrots (sliced about 1″ thick)
• 1 Cup of Peas
• 1 Cup of Celery (sliced about 1″ thick)
• 1 Cup of Baby Corn (I prefer frozen)
• 1 Cup of Green Beans (I use frozen)
• 1 TBSP of Garlic Salt
• 1 TBSP of Minced Onion
• 2 Bay Leaves
• 1 TBSP of Ground Black Pepper
• 2 TBSP of Italian Seasoning
• 2 Cubes of Beef Bouillon Cubes (crushed)
• 2 Cups of Egg Noodles or 2 Cups of  Rice (optional)

Directions:

1. In a large pot add your chicken stock and crushed beef bouillon bring to a soft boil over medium heat
2. Add your crushed garlic, chopped onion, garlic salt, minced onion, black pepper, bay leaves and Italian seasoning, stirring well
3. Put all of your veggies into the broth and cover, continue cooking at a soft boil for about 1 hour or until your carrots are fork tender
4. If you are adding noodles or rice, after putting it into the soup cook for another 30 minutes or until noodles or rice are fully cooked
5. Add salt and pepper to your taste