My Chicken soup is not a thin soup, when I make soup I tend towards a heartier stew style!
3-4 large pieces of chicken or more (your choice of dark or white, I like a mix of both)
*chicken can be bone in and strained for bone removal to retain a nice broth. I actually like this best but de-boned and cut up chicken can also be used with canned broth. If the chicken is pre-cooked...place in stew towards the end of cooking time so as not to overcook.
3 large carrots sliced
2 pieces of celery sliced
3 medium potatoes quartered
1 medium onion cut in quarters
2 tsp. salt (more or less to taste)
pepper to taste
2 tsp Italian seasoning
1/2 tsp. garlic powder
6 cups water
1 pkg. of powdered chicken gravy
2 can chicken broth
1/2 lb. noodles or 1 lb. gnocchi
- Add water, broth and powdered chicken gravy.
( If using bone in...add chicken to the above and cook until most of the meat is cooked off of the bone, remove the chicken bones and cut off any remaining meat. *Large pieces of meat should be cut into small cubes.
- Add salt, pepper and seasonings.
- Add all of the vegetables- cook on medium heat 30-40 min. or until vegetables are tender.
- Bring to a full boil and add your pasta noodles and cook according package directions