this turned out great, but i didn't use the amounts in the recipe below. when i make soup, i tend to use the recipe as a guideline, and then i add/delete whatever sounds good at the time, haha. we ended up with probably 3 times as much as this recipe would make on its own.
1 can (14-1/2 oz) chicken broth
1 can diced tomatoes, undrained
1 cup cubed cooked chicken
1 can (8 oz) mushroom stems and pieces
1/4 cup sliced fresh caroot
1/4 cup sliced celery
1 bay leaf
1/8 tsp dried thyme
3/4 cup cooked egg noodles
combine broth, tomatoes, chicken, mushrooms, carrot, celery, bay leaf and thyme. cover and cook on low for 6 hours.
stir in noodles. cover and cook on high for 10 minutes. discard bay leaf.
ok, so first i cooked my own chicken breast to use. probably about a pound. i just browned it on the stove with butter, salt, pepper, and thyme. i chopped it up and threw it in. i used a lot more chicken broth and added some chicken boullion, salt, pepper, and extra thyme. also cut up about 4 carrots and 5 celery stalks. left out the mushrooms (sorry, d. he knows i hate them though.) and left out the bay leaf (simply didn't have any.)
i also used a different kind of noodle--i can't remember what it's called but it's similar to castellane.
it was delcious...and because i added so much stuff, there is plenty for left overs for a few days. served it with biscuits. yum!
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