Monday, March 13, 2017


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Hello Darlings,

Below is my best chicken soup recipe made with low-sodium chicken broth. Good for anytime of the year alone or with your favorite sandwich.  Enjoy.



3  frozen chicken halves
2-cups low-sodium chicken broth
3 c. cold water
2 cups wide-ribbon egg noodles
2 sticks of celery, chopped
8  baby carrots, sliced
1/2  onion, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
3/4 tsp cilantro

  1. Chopped chicken into bite size pieces
  2. Place chicken, cilantro, 2-cups water, 2-cups low-sodium chicken broth with  salt and pepper into Dutch oven.
  3. Boil on medium heat ( level 5 1/2 to 6 ) and cook until chicken is white and all fat has evaporated.
  4. Add onion, carrots, celery, again bring to full boil, then reduce heat and simmer until carrots are done.
  5. Add the egg noodles in the last 10-minutes.
  6. Add the remaining cup of water
  7. If needed, add a little more water to cover top of the egg noodles
  8. Cook until the egg noodles are done
  9. Remove pot from burner
Serving: 4
An Original Recipe From Evelyn's Kitchen
Chow, Darlings!