I should have read the part of the recipe that said "Servings: 10." I didn't. And further more, I added a bit more chicken and a bit more stock than the recipe called for. And now I have enough chicken soup to feed a freakin' army! At least I don't have to cook again all week!
This is a great recipe. Pretty darn healthy, not perfect. It does contain white pasta, but in a very small amount, so I didn't worry about substituting whole wheat pasta. And I couldn't find low sodium vegetable broth, so if you're watching your salt intake, it is a bit high in salt. If you substitute low sodium broth, you'll be good to go.
Oh, and you might want to cut the recipe in half so that you don't have to eat it morning, noon, and night, like, forever!
Chicken Noodle Soup
5 oz egg noodles (about 1/3 of a 16 oz bag)
4 bone-in chicken breast halves (3-4 lbs)
8 carrots, sliced 1/4" thick
4 celery stalks, sliced 1/4" thick
2 medium onions, quartered and sliced crosswise 1/4" thick
10 cups low-sodium chicken or veggie broth
1/2 tsp pepper, or to taste
1. Cook the noodles according to package directions, then set aside
2. In a very large pot (may have to split into 2 large pots, as I did), place the chicken breasts, carrots, celery, and the onions. Add enough broth to cover. If there isn't enough broth to cover everything, add water (I had to add about 3 cups of water); bring to a boil. Reduce heat, add pepper, and simmer about 20 minutes, or until chicken is cooked thoroughly.
3. Transfer the chicken to a bowl or plate, and let it cool. When it's cool enough to handle, remove the skin, and shred the meat (with fork, knife, or whatever works). Toss the shredded meat, along with the noodles that you have set aside, back into the pot of soup.
For a well-rounded complete meal, add a hefty sized leafy green salad with avocado and other fixin's, and olive oil and vinegar dressing.