This Saturday's souper recipe comes from the fabulous foodie blog thesouthernladycooks.com, make this delicious chicken noodle soup/stew for your family or as a quick pick me up for a friend or neighbor with the flu. Bake some crusty bread or cornbread muffins and you are serving some love in a bowl!
Ingredients: 3 large chicken breasts, chopped (I use the boneless, skinless ones) 1 (14.5 ounce) can chicken broth 1 medium onion, chopped 2 (10.5 ounce) cans cream of chicken soup, undiluted 1 cup celery, chopped 1 cup carrots, chopped (Optional) 5 cups water 1/4 teaspoon black pepper 1/4 teaspoon thyme 2 bay leaves 1/2 teaspoon garlic powder 1/2 teaspoon dried parsley flakes 1/2 teaspoon salt 1/2 (16 ounce) bag of egg noodles How to: Place all ingredients in a large soup pot except noodles. Bring to a boil, turn down to simmer and cook until chicken and carrots are done. (I left the carrots out because I don’t like them in this soup but a lot of people do). Add noodles and simmer another 30 minutes. Makes about 3 quarts of soup. Enjoy!