Ingredients non vegetarian 6 servings

• 2 chicken breasts chopped into cubes without fat skin
• Two chicken legs with bone without fat skin
• 3 celery chopped in bite size
• 2-3 garlic cloves
• 2 small whole white/yellow onion
• 3 cups of carrots chopped
• Salt to taste
• Oil
• 3 cups of egg noodles cooked in 3 cups of salted water
• 2 packs of low sodium Chicken Stock and 2 cups of water
• 1 tsp of basil powder and white and black pepper for garnishing

Directions

1. Heat 2 tbsp of deep dish non stick pan or Dutch oven pan
2. Now add Celery and 3. When they turn golden brown add chicken breasts and chicken legs
3. Allow to cook for few minutes and now add chicken stock and water.
4. Add whole onions without skin and garlic cloves.
5. Cook the soup for 30 minutes or more.
6. Take out the onion and garlic cloves and chicken legs.
7. Now separate the chicken from bones and put the chicken back in the soup.
8. Add the cooked noodles into the soup too and let it cook on low heat for 3 minutes.
9. Now garnish with black and white pepper and basil.
10. Serve hot chicken soup with garlic bread and some fresh salad.

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