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Portable Chicken Noodle Soup Recipe

Ingredients

2 boneless, skinless chicken breast halves

8 green onions, finely chopped

1 small carrot, chopped

1 small onion, chopped

1 small carrot, chopped

1 (2 pound) whole chicken, cut into 1 inch cubes

2 cups water

2 (14 ounce) cans chicken broth

1 (10 ounce) package frozen mixed vegetables, thawed

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken in a large pot and cover with boiling water. Cook over medium heat until cooked through, about 5 minutes. Remove chicken from pot and place on a medium baking sheet.

Place green onions, carrot, onion, carrot, onion, carrot, green bell pepper, bell pepper, bell pepper and bell pepper in pot. Stir together and cook for 5 minutes.

Add water and broth and bring to a boil. Reduce heat to low and simmer for one hour. Stir in vegetables and simmer for 3 minutes.

Pour mixture into 8x8 inch baking dish. Sprinkle with mixed vegetables. Top with chicken.

Bake uncovered for 25 to 30 minutes in the preheated oven, until chicken is tender.