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
- Put the chicken broth, tomatoes, corn, green beans, carrots, pepper flakes, potatoes and rosemary in a dutch oven on low-medium heat.
- While the soup is heating remove the skin and excessive fat from your chicken.
- Cut the chicken up into bite sized piece add to soup.
- If you want to add some richness to the soup put the bones into tied off cheese cloth and add it to soup.
- 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)