Lord's Blessed Chicken Noodle Soup
- 4 – Chicken Breast halves
- 2 – Large Yellow Onions
- 1 – Full Head of Garlic
- 4 – Stalks of Celery
- 4 – Large Carrots
- 12 Ounces Yolk-less Small Egg Noodles
- Dried Parsley
- Black Pepper
- Lemon Pepper
- McCormick Garlic & Herb
- Italian Seasoning
- 2 – 15 Ounce Cans Chicken Broth
- 2 – 11 Ounce Cans of Cream of Chicken (condensed)
In a 6-quart covered pot, combine whole breast halves, chicken broth, finely chopped garlic, finely chopped one onion, finely chopped celery tops, seasoning (guesstimate on amount and work up to taste while cooking) – simmer all till chicken is shreddable.
Once chicken is shreddable, remove chicken from pot and strain remaining broth and discard the cooked vegetables – you only want the broth. Shred chicken and set aside.
Return broth to pot and bring to a simmer while you add remaining vegetables chopped to bite size pieces.
Add boiling water to pot to bring level to 3” below top of pot; bring back to simmer and cook until celery is almost done.
Return shredded chicken to pot; add noodles and cook covered until noodles are soft.
Add cream of chicken; simmer for 5 minutes while stirring.
Remove from heat, cover, and let sit for 10 minutes.
Serve with bread (buttered sour dough is a good choice).
Say Grace and give heartfelt thanks to the Lord and enjoy.