Chicken Noodle Soup......for like 10!

I've been on a diet recently. So I haven't been concocting any new recipes, like I'd really want to ( damn you pinterest! LOL) But in my diet course, 6 weeks....buh, I am allowed for soup. So I made chicken noodle soup, I've made it before and it was really good. And so when I remade it, I seem to have made such a big batch, that it could feed 8-10 people right away. Or it'll last a week. Of course if you are not interested in making a big batch, cut the recipe in half and make a smaller serving!!


2 small-medium chicken breast, butterflied
3 cups chicken broth
2 cups water
1 1/2 cups pasta
4 celery sticks, diced
20 baby carrots, diced
3/4 cup corn kernels



In large pot start heating water for pasta. Take your chicken and butterfly it. Holding chicken breast down with palm of hand, take knife and cut through middle of chicken horizontally as evenly as possible, be very careful!!!!! Once chickens are cut, sprinkle with spices (the 5 ~ salt, pepper, cayenne pepper, garlic powder, and onion powder) Drizzle lightly olive oil onto chicken, then pan sear it. Once water in pot is at a boil, add pasta. Let cook until pasta is al dente. As chicken and pasta is cooking, start prepping your veggies. Wash and dice celery, dice carrots and measure out 3/4 cup corn kernels (I used can corn, you can do this, frozen corn kernels or cut kernels off an ear of corn if you wish). In a pot, place chicken broth and water and bring to heat. When chicken is done, let rest before cutting in cubes, as best as possible. Throw veggies into broth, let cook for 10 mins, letting veggies get a little tender. Add pasta and chicken to broth, and a pinch of seasoning. Let cook, on low, for 20-30 mins until veggies are completely tender. Enjoy!!

(And like I said, you can cut recipe in half for less servings)

 

 

 

CHICKEN NOODLE SOUP.........ALWAYS SO GOOD!!