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.*