Chicken Noodle Soup

Ingredients

• 1 medium onion, small diced
• 3 large celery stalks, small diced
• 2 large carrots, small diced
• 1 tablespoon unsalted butter
• 1 pound chicken breasts, 1 inch diced
• 1 teaspoon basil, dried
• 1/4 teaspoon rosemary, dried
• 1/4 teaspoon thyme, dried
• 1 tablespoon corn starch
• 2 teaspoons sugar
• 2 quarts unsalted chicken stock
• 1/2 pound farfalle noodles
• 1/4 cup fresh parsley, rough chopped
• 4 teaspoons Salt for Life Sea Salt Blend

Preparation

1. Brown onion, celery, carrots and butter in large sauce pot, about 5 minutes. Sear diced chicken in pan with vegetable mixture, about 5 minutes. Add basil, rosemary and thyme. Combine corn starch, sugar and 1/2 cup of chicken stock, stir and set aside. Add remaining chicken stock. Bring entire mixture to a boil. Whisk in stock, corn starch and sugar mixture. Add farfalle, boil for 10 minutes. Reduce heat to simmer and continue to cook 5 to 10 minutes. Finish with parsley and Salt for Life.

Calories:			Total Fat:
Cholesterol:			Protien:
Carbohydrates:			Sodium:	350mg

Serves

6 to 8 (1-cup) servings

Source

Salt for Life

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