Chicken No-Noodle Soup

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Printable Version
Serves: 6-8

2 large Chicken Breasts
1 large Onion, diced
2 pounds Carrots, chopped
1 bunch Celery, chopped
8 cups Chicken Stock
1 teaspoon Extra Virgin Olive Oil
1 Tablespoon Worcestershire Sauce
1 teaspoon Hot Sauce
2 Bay Leaves
1 Tablespoon Garlic Salt
1 teaspoon Pepper

Equipment Needed:
Large stock or pasta pot
Cutting board
Serving spoon

1. Using a large stock or pasta pot, sauté the onion in 1 teaspoon of Extra Virgin Olive Oil until translucent.

2. Add chicken stock, bay leaves, and chicken breasts to the pot. Poach the chicken over low heat until cooked (approx 30-45 minutes).

3. Remove the chicken from the pot and let it cool on a cutting board for at least 10 minutes. Dice the chicken.

4. Add the remaining ingredients and diced chicken to the pot and cook on medium low until the vegetables are tender.

5. Remove the bay leaves. Serve and Enjoy!


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