Chicken Noodle Soup with Vegetables

When I was up in the Bay Area last weekend, we went to a Polish market and found the perfect thin egg noodles for a broth based soup. This soup is too good and easy to not make from scratch every time! Perfect meal in a bowl to enjoy on a cold evening.

 

8 cups water
2 bouillon cubes (or cook chicken in vegetable or chicken broth instead of cubes with water)
1 large chicken breast (about 1 lb)
Celery greens

Lighter colored middle parts (remove these later)

½ cup dried chopped mushrooms
3 garlic cloves, pressed or minced
1 cup dried egg noodles
2 large carrots, sliced
2 large celery stalks, sliced
4 large Brussels sprouts, sliced
1 cup broccoli crowns, cut into bite sized pieces
1 tsp lemon pepper seasoning
1 tsp Italian seasoning
Salt and pepper to taste
3 green onion sprigs, chopped

In a large pot, add water and bouillon cubes. Bring to a boil and add chicken breast, celery greens and center stalks, dried mushrooms and garlic. Turn heat to low, cover and simmer for 12 minutes. Remove chicken from pot; cool and cut into cubes. Remove celery stalks and discard.

 

Bring broth to a boil again and add noodles, carrots, celery, Brussels sprouts, broccoli and spices. After about 2 minutes, remove broccoli crowns with a slotted spoon; set aside. Turn heat to medium heat and cook until noodles are tender. Add cubed cooked chicken and broccoli back to soup. Add green onions. 

 

Serve with a nice crusty bread.