Nana’S Chicken Soup (From Scratch!)

• 10 cups Chicken Stock
• 3 whole Carrots, Peeled And Chopped
• 2 stalks Celery, Washed And Chopped
• 1 Tablespoon Dehydrated Onion
• 1/2 pounds Dry Pasta (optional, For Noodle Version)
• 2 whole Chicken Breast, Chopped
• 2 cups Half-and-half (optional)
• 2 cups Cooked Rice (optional, For Rice Version)

1. For a noodle version:
2. In a 6-quart stock pot, bring stock to a boil. Add in carrots, celery and onion. Reduce heat and simmer until the veggies are starting to soften, but are still hard. Add in pasta until it's cooked al dente, then add in chopped chicken and (if desired) half-and-half. If you prefer thickened broth, whisk in 1/4 cup flour just after the pasta is cooked.
3. For a rice version:
4. In a 6-quart stock pot, bring stock to a boil. Add in carrots, celery and onion. Reduce heat and simmer until the veggies are tender. If you prefer thickened broth, whisk in 1/4 cup flour. Finally, add in chopped chicken, cooked rice and (if desired) half-and-half.

chicken, carrots, stalks celery, onion, pasta, chicken, version

Taken from tastykitchen.com/recipes/soups/nanae28099s-chicken-soup-from-scratch/ (may not work)