Ingredients
2 quarts chicken stock
2 c. cooked shredded chicken (or rotisserie chicken)
Sliced onions
Baby carrots
Peeled, cubed potatoes (2 to 3)
Frozen corn
Frozen egg noodles
Salt and pepper
Preparation
Bring stock to boil and add vegetables, starting with onions and carrots, which need the longest to cook. After about ten minutes, add potatoes and egg noodles (these usually take about 20 minutes). Five minutes before serving, add corn and chicken and season well with salt and pepper.
If you have broccoli, spinach, sweet potatoes, toss them in. This is like Stone Soup - the more good stuff you add, the better it is for you.
