This recipe is tasty and a bit unusual– the broth is tinted a vivid purple by substituting ordinary carrots with purple carrots. Great for picky eaters and bored adults!
8 cups chicken stock
1 pound of chicken, cubed
5 stalks of celery, cut in 1 inch pieces
5 medium purple carrots, cut in 1 inch pieces
1 red onion, diced
3 cloves of garlic, diced
2 tablespoons oregano
2 tablespoons thyme
salt and pepper to taste
1 bag egg noodles
1.) Boil the chicken in stock for 10 minutes.
2.) Add in veggies and seasonings and lightly simmer for another 20 minutes. While the soup is cooking, boil the egg noodles in water until done.
3.) Drain noodles and add to soup and serve.
To freeze the soup, omit the noodles. When defrosting the soup, boil the noodles and add in before serving.