Welcome Spring! With Some Chicken Soup From The Farm!

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb chicken breast, boneless, skinless (or thighs)
• 1 1/2 quarts water
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 2 tablespoons celery leaves, chopped (dried-1 tablespoon)
• 1 bay leaf
• 1 garlic clove, minced
• 1 teaspoon kosher salt (to taste)
• 1/4 teaspoon pepper
• 1 teaspoon sage (ground between hands)
• 3 carrots, cut into 1/2 inch slices diagonally
• 1 (14 1/2 ounce) can chopped tomatoes (or whole you chop)
• 1/2 cup frozen corn
• 1 cup whole wheat egg noodles

Recipe

• 1 combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper, garlic, sage, and carrots in a dutch oven or stockpot.
• 2 bring to boil, cover, turn down heat to simmer for 25 minutes.
• 3 skim and discard fat. remove chicken, cool a bit, and tear chicken into bite size pieces.
• 4 add tomatoes, corn, and noodles. bring to second boil, add chicken pieces.
• 5 cook simmering for 15 minutes until hot and done.