Friday, August 3, 2007

Mama's Chicken Soup

Olive oil
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!


Momma Roar said...

All your new recipes here look delicious!!

Karen said...

I like your recipe and will have to try it. I make my own stock from leftover carcasses that I freeze from baking chickens and your recipe sounds like it would make a huge batch of soup for a crowd. Just curious, what is the lemon juice for? Is is for flavor, or does it serve some other purpose?

Tracy said...

The lemon juice is for flavor, although it doesn't have a lemony taste. It just gives it a little something extra. I make soup out of chicken carcasses as well, but this is quick and easy if you don't have any leftovers on hand. It's very economical too!

You could certainly use your own stock in place of the Tone's chicken base. The Tone's has a much better flavor than bouillon cubes that so many people use.