Tasty Tuesday: Souped Up Chicken Noodle Soup and The Not-So Classic Grilled Cheese Part 1

Here is what you need:

• • 3 trimmed and deboned chicken breasts
  • 1 bag of petite baby carrots (or regular carrots, peeled and chopped)
  • 2 celery stalks, cleaned and sliced
  • 1 red onion, peeled and chopped
  • 1 clove of garlic, peeled and smashed
  • 32 ounces low sodium chicken broth
  • 16 ounces water
  • 2 tbsp Natures Seasons
  • Pinch of celery salt, pepper, garlic salt
  • 1 tbsp olive oil
  • 1 box of bowtie noodlesHere is what you do:
  • If possible, roast chicken overnight on low in a crockpot w 16 ounces water, half onion, 1 celery stalk, couple carrots, teaspoon of seasoning and spoonful of bouillon
  • If not possible to roast overnight, no worries! Simply wash and trim your chicken breasts well, carefully removing all fat and veins
  • Cut into chucks to decrease the cooking time

• • In large stockpot on LOW, cover bottom of pot w olive oil. Add bouillon, all vegetables and garlic. Toss and let simmer until onions are clear.  Be sure to stir continually. Add chicken. Let brown on each side for about 5 min total.
  • If you roasted chicken overnight, simply pour all ingredients into pot – After all, you have made your own stock – you can also easily shred the chicken if you like it that way
  • Add remainder of ingredients. Bring to a slow boil. Cover and stir continually to keep noodles from sticking

• • Cook on stovetop for 30 min. Let sit for 10 min