Chicken Noodle & Potato Soup
Submitted by: Nevaeh Smith
Number of Servings: 6
Category: Main Course
Ingredients
3 Carrots, chopped
4 Celery stalks, chopped
1 Yellow onions, chopped
3 Red Potatoes, cubed (can substitute yellow or russet potatoes)
5 garlic cloves, minced
4 Chicken Tenders (can substitute chicken breast)
1 tablespoon of Oil (chef's choice)
6 cups Chicken Broth (can substitute bouillon)
1 1/2 cup Heavy Cream
3 teaspoons Salt
3 teaspoons Pepper
1 1/2 teaspoons Ground Sage
1 1/2 teaspoons Oregano
1 1/2 teaspoons Garlic Powder
1 1/2 teaspoons Paprika
1 tablespoon Chili Powder
Instructions
Gather all ingredients and supplies
Chop all vegetables
Put a soup pot on the burner. Add oil and heat. When oil is heated, add carrots, celery, and onion. Cook for a few minutes until soft.
Add garlic and stir until fragrant.
Add in raw chicken and spices on top of the vegetables. Pour in the chicken broth and let it come to a boil and cook until the chicken is cooked (about 20 minutes).
Once the chicken is cooked, remove it from the pot and add in potato cubes.
Roughly chop or shred the chicken to bite size and add back to the pot.
Continue to cook the soup on medium-high heat until potatoes are fork tender (about 12-15 minutes).
Once everything is cooked, slowly stir in heavy cream.
Let soup come back to a light boil and add noodles. Continue to cook soup until noodles are soft based on recommended time on noodle box.
NOTE: Adjust seasonings and veggies to personal preference!
Enjoy!