Esther's Chicken Soup

• 2 teaspoons chicken bouillon
• 12 carrots (Peeled and cut)
• 3 garlic cloves (Minced)
• 8 ounces tomato sauce
• 14 bunch cilantro (Chopped)
• 5 chicken breasts
• 8 potatoes (Peeled & chopped into spoon size pieces)
• 2 tablespoons cumin
• 12 onion (Chopped)
• 5 squash (Cut up in 1/4-inch pieces)
• salt & pepper
• noodles (optional)

1. 1.
2. Use a 10" soup pot and fill it half way with water.
3. Turn on heat and bring to a boil as you add Chicken Bullion, Carrots, Garlic, Tomato Sauce, Cilantro, Onion and Cumin.
4. Once your water starts to boil, add the Potatoes and Chicken.
5. When the chicken is cooked, remove it, let cool a little and shred the chicken.
6. (I use two forks to shred.)
7. While you are shredding the chicken, you can add your squash.
8. Once the chicken is shredded, return it to the pot.
9. Check to make sure that your veggies are cooked.
10. If they are done, turn off heat and serve your soup.
11. 2.
12. To add a bit of heat, you can add Cayenne Pepper or pepper flakes to your soup bowl.
13. 3.
14. I like to use chicken breast, but you can use a whole chicken or a cutup chicken.

chicken bouillon, carrots, garlic, tomato sauce, cilantro, chicken breasts, potatoes, cumin, onion, salt, noodles

Taken from www.food.com/recipe/esthers-chicken-soup-468315 (may not work)