Ingredents:
3lbs chicken
1 small red onion
Deli pack of carrots and celery
1 Lipton Chicken & Broccoli Noodle
1 1/2 cup milk
In a very large pot I put my 3 lbs chicken thighs and filled with water enough to cover chicken. I boiled on high heat and then reduced to slow boil for 2hrs. Most of the water reduced by this point, I removed the chicken and strained the broth for any small bones or pockets of fat. I put the broth back into the pot and added the onion, carrot, and celery diced up into the broth. I let that boil while I shredded the chicken. Then I added the chicken back to the pot and added the milk and about 1 to 1 1/2 cup water and the whole Lipton packet. I let it all heat through and cook the noodles and then served.
Everyone LOVED it. I took a bit to work the next day and found it needed a bit of salt. After spending the night in the frig it was more like a block instead of soup but once heated up the broth became watery again and I added a bit more water to thin it out. The picture below is of my lunch serving before I added the extra water.
Good luck making your own chicken soup recipe!
