Hearty Light Chicken Soup

• 2 cups chicken broth
• 1 (15 ounce) can diced tomatoes
• 12 cup frozen corn (diced)
• 1 cup frozen green beans (diced)
• 12 cup frozen carrots (diced)
• 14 teaspoon crushed red pepper flakes
• 2 medium potatoes (diced)
• 1 tablespoon rosemary
• 2 green onions (diced)
• 14 ounces dark chicken meat (legs and thighs quarters work well)
• 2 tablespoons dried parsley
• 1 12 cups egg noodles

1. Put the chicken broth, tomatoes, corn, green beans, carrots, pepper flakes, potatoes and rosemary in a dutch oven on low-medium heat.
2. While the soup is heating remove the skin and excessive fat from your chicken.
3. Cut the chicken up into bite sized piece add to soup.
4. If you want to add some richness to the soup put the bones into tied off cheese cloth and add it to soup.
5. When the chicken is cooked and the potatoes are tender add in the rest of the ingredients and cook until the noodles are done (about 12-15 minutes).

chicken broth, tomatoes, frozen corn, frozen green beans, frozen carrots, red pepper, potatoes, rosemary, green onions, chicken meat, parsley, egg noodles

Taken from www.food.com/recipe/hearty-light-chicken-soup-410104 (may not work)