Classic Chicken and Herb Soup

Our take on chicken noodle soup—a staple on cold days, sick days, and every day in between, nourishing the body and soul. Hearten the broth with celery, carrots and chicken. And if you’re anything like us, a side of hot, buttered buns or saltines (or both!) is a must.

Directions:
1) In large pot, brown 1-2 lb chicken and 1 chopped onion.

2) Pinch bag of soup directly below the noodles, pour out just the noodles, and set aside.

3) Add to pot: 10 C water, remaining package contents (not including noodles), 1 ½ C chopped celery, 1 ½ C chopped carrot; boil, then simmer covered until cooked (approx 1-2 hr), adding noodles for the last 15 min of cooking. Season with salt and pepper.

Note: to make 5-6 servings, separate pasta, mix rest of package in ziplock bag, and use half of the ingredients.

INGREDIENTS FIELD HARVESTED. INSPECT FOR ELEMENTS OF NATURE.