Saturday, January 5, 2013

Chicken Veggie Soup

Using the stock I made, I created a soup

Chicken (left over from roasting (or you could have thrown a whole chicken in the crock and pulled it out and shredded the meat prior to straining)
1 potato, peeled and cubed
2 carrots, cubed
2 stalks celery, cubed
3 cloves garlic minced
1/2 onion, minced or cubed
1 handful spinach chopped
1 cup noodles (optional)

I tossed everything in except the noodles and spinach and let the soup simmer about 30 minutes then added the noodles and spinach and cooked till the noodles were done. Salted and peppered to taste. SOUPer good!

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