Johnson Chicken Noodle Soup
- 2 yellow onions, chopped
- 5-6 cloves garlic, chopped
- 1 bunch celery, chopped
- 2 lbs carrots, chopped
- 3 russet potatoes, chopped
- 1 bundle parsley, leaves chopped
- Juice of one lemon
- Salt & pepper
- 3 bay leaves
- 2T poultry seasoning
- 1t paprika
- 4-6 boneless, skinless chicken breasts, cut into cubes
- 3-4 boxes chicken broth
- One package wide egg noodles
- Saute onions with oil and a pinch of salt 7-8 minutes. Add garlic and celery, simmer 5 minutes more. Add chicken broth, carrots, potatoes, parsley, lemon juice and seasonings. Simmer 1 hour until vegetables have softened. 15 minutes prior to serving add chicken to soup & bring a separate pot of water to a boil for pasta. Bring soup to a boil until chicken is cooked through (approx. 7 minutes). Do not overcook chicken. Add salt & pepper to taste. Serve over noodles with warm bread and butter.
yellow onions, garlic, celery, carrots, potatoes, parsley, lemon, salt, bay leaves, t, paprika, chicken breasts, chicken broth, egg noodles
Taken from www.epicurious.com/recipes/member/views/johnson-chicken-noodle-soup-50059241 (may not work)