Chicken Noodle Soup


1 Cup chopped carrots

1 Cup chopped celery

1 Cup diced onions

1 ½ Cup egg noodles or pasta of your choice

2 Cups shredded cooked chicken [store bought or make your own(see our chicken recipes)]

8 Cups vegetable broth

2 Tablespoons Olive Oil

3 Tablespoons EPIS

Salt to taste



In a large pot, heat olive oil over medium heat. Sauté onions, celery, carrots and Epis for 5 minutes. Add chicken, mix well and stir in vegetable broth.

Bring to a boil. Simmer for 15minutes.

Add noodles and cook for another 10 minutes or until noodles are cooked through.

*Add more broth if needed, noodles will absorb the liquid.*