Ingredients
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
Preparation
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.
