Chicken Noodle Soup

Ingredients

• 32 ounces low sodium chicken stock ((or homemade stock. Recipe in Notes.))
• 2 carrots, peeled and chopped ((about 1 cup))
• 1 stalk celery, chopped ((about 1/2 cup))
• 1 leek, white and light green part thinly sliced ((about 1 cup))
• 1 pound chicken breasts or thighs, bone in
• 2 teaspoons Vegit or poultry seasoning
• 1 cup cooked egg noodles ((or pasta of choice))

Instructions

1. 1

   Heat chicken stock in a large pot over a high heat and bring to a boil then reduce to a simmer.

2. 2

   Add the carrots, celery, leeks, chicken, Vegit (or poultry seasoning) and allow to simmer for 25 minutes, or until chicken is cooked through.

3. 3

   Remove the chicken, cool slightly and tear or chop into bite size pieces.

4. 4

   Add the egg noodles and chicken back to the broth to warm through, about 2-3 minutes and serve.