Ingredients
- ½ cup chopped yellow onion
- 2 garlic cloves, minced
- 2 celery ribs, sliced
- 1 Tbsp olive oil
- 1 (32 oz) carton of chicken broth or equivalent water and bouillon cubes
- 2 1/2 cups water
- 1/2 cup shredded and diced carrots (my family likes them small)
- 3 cups diced chicken
- 2 tsp chicken bouillon granules
- 1/2 tsp pepper
- 1 (12oz) pkg of homestyle egg pasta or other desired noodles approximately (I usually eye ball how much)
- 2 (1oz) packages of instant chicken gravy mix
- ½ cup cold water
Directions
- In a large saucepan, place celery, onions and garlic with olive oil. Let the onions and celery cook until they are soft and clear.
- Then pour in the broth, water, carrots and to a boil.
- Reduce heat: add chicken, bouillon, pepper and noodles.
- Cover and simmer for 30 minutes or until noodles and veggies are tender.
- Combine gravy mixes and cold water until smooth; stir into soup.
- Bring to boil; cook and stir until thickened.
Special Notes
Nutrition Information