Chicken Noodle Soup
This easy homemade chicken noodle soup is full of flavor and perfect for warming up on a chilly day.
Yield: 6
Ingredients
- 1/2 large red onion (diced)
- 1 teaspoon minced garlic
- 3 stalks of celery (sliced)
- 3 large carrots (peeled, sliced)
- 1 large potato (peeled, diced)
- 2 medium/large tomatoes (cut into large chunks)
- 2 chicken bouillon cubes (the small 1/2 inch size cubes)
- 2 large chicken breasts (fresh or frozen)
- 1 Tablespoon Goya Adobo all-purpose seasoning
- 1 Tablespoon garlic powder
- 1/2 teaspoon Italian seasoning
- black pepper, to taste
- 8 cups water
- 8 oz. spaghetti noodles (broken in thirds)
- dried parsley flakes (optional)
Instructions
- To a large pot, add red onion, minced garlic, celery, carrots, potato, tomatoes, chicken bouillon, and chicken breasts.
- Add Adobo seasoning, garlic powder, Italian seasoning & pepper, then add water.
- Bring pot to a boil on high heat, then cover and reduce heat to medium low. Cook 10-20 minutes, just until veggies have softened and chicken is cooked through.
- Transfer the cooked chicken from pot to a plate and set aside. Add broken spaghetti noodles to the pot and cook (covered) for another 10-15 minutes, stirring occasionally, until pasta has cooked to desired tenderness.
- While noodles cook, use two forks to shred chicken. Return chicken to the pot once spaghetti is done. Stir well and serve soup warm. Top individual servings with a sprinkle of dried parsley flakes (optional).