Friday, August 3, 2007
2 lbs. carrots, peeled and sliced
1 large onion, diced
1 head celery, sliced thin
4 cloves garlic, minced
Tone's chicken base, or chicken stock
3 lbs. frozen boneless skinless chicken breasts
lrg. pkg of noodles
1/3 cup lemon juice
In a large stockpot heat 3 Tbls. olive oil. Add the carrots, celery, onion, and garlic. Saute until onions are transparent.
Add 2/3 cup Tone's chicken base,and enough water to make 2 gallons.
enough chicken stock to make 2 gallons. Bring to a boil.
Add frozen chicken breasts. Turn down to a simmer, and cook chicken thoroughly. Set chicken aside, and add a large package of noodles. Add lemon juice. Shred chicken and return to pot. Serve hot!