HEALTHY SOUP FOR TEENS: Chunky Chicken Noodle Soup

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• ½ kilo chicken breast, cut up and skinned
• 4 cups water
• ¾ teaspoon poultry seasoning
• ¼ teaspoon dried thyme
• 3 celery tops
• 2 cups water
• 2 ounces uncooked medium egg noodles
• ½ cup sliced celery
• ½ cup sliced carrot
• 1/3 cup sliced green onions
• 2 tablespoons minced fresh parsley
• 2 teaspoons chicken-flavoured bouillon granules
• ¼ teaspoon coarsely ground black pepper
• 1 bay leaf

• Combine first 5 ingredients in a pot; bring to boil. Cover, reduce heat, and simmer for 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth.
• Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
• Bone and chop chicken; add to broth mixture. Cook for 5 minutes or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.

Warm up any cold day with this homemade chicken soup. While still high in sodium, homemade chicken soup is generally less than store-bought soups.