48 oz. Low Sodium Chicken Broth
14.5 oz. canned diced carrots (undrained)
12.5 oz. canned chunk chicken in water (undrained)
1/2 tsp. salt
1/4 tsp. pepper
3/4 tsp. onion powder
1/2 tsp. dried parsley
3/4 cup Orzo Noodles or Homemade Gumboli
1. In a Dutch Oven, pour in the chicken broth, carrots, and chunk chicken. (if you prefer fresh vegetables...go to the ***OPTIONAL START at the bottom of this page)
2. Use a fork to break up the chicken chunks.
3. Add salt, pepper, onion powder, and parsley.
4. Bring to a boil.
5. Add the noodles to the soup pot and cook noodles until tender, according to directions on package.
6. Serve hot with homemade bread and butter.
***OPTIONAL START:
If you would to like use fresh carrots, celery, and diced onions you would need to slice and dice carrots, celery, and onions. In the pot first add 1 tablespoon olive oil or oil of your choice and heat on medium. Add the diced vegetables and saute them for about 10 minutes or until celery is tender. At this point you can go to step #1 and proceed with the recipe pouring the chicken broth over the vegetables. Continue and enjoy as always, with fresh bread and butter.
Enjoy! Élvez! Piacere! Gustirati! Radosť!
