Chicken Noodle Soup

♥ ♥ ♥ ♥ = Very good!

So early on, I learned my lesson when in comes to buying fresh vegetables. Buy only when you intend to use them that week with the exception of onions, garlic and potatoes. They would eventually rot, that is if you are like me, who would stash and forget them. My solution was buying dehydrated vegetables. They taste exactly the same with all the flavor and goodness. The best part is its shelf life which is 5-10 years (depending on storage temperature).

Ingredients: 5 pieces of boneless chicken legs (with bones you can omit t he chicken cube), 1 chicken bouillon cube, 7 cups of water, 1/4 cup chopped carrots, 1/4 cup chopped celery, 1 medium size onion, 1 clove garlic minced, 6 bay leaves, 1/4 tsp dried oregano, 1/4 tsp dried parsley, 1/4 dried cilantro, 8 oz bow-tie noodles(or any type will do), salt and pepper to taste.

Boil everything in the pan except the bow-tie noodles. Once the chicken starts separating and tender add the noodles and cook as directed, I usually add 15 more minutes or so, until they are very swollen.



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