Ingredients
- Ingredients:
-Chicken Breast, no skin, 20 ounces (I roasted a chicken that I only used 3oz of and I had seasoned it with salt, pepper, and southwest seasoning before roasting. Next I boiled the chicken with 1/4 onion, 1 tsp minced garlic, 1 Bay leaf, 1 tsp italian seasoning, salt and pepper strained out all of the bits and put the stock in the slow cooker then removed the bones and yucky bits of the chicken before chunking and shredding the chicken into the slow cooker) I added about 15 cups of water to yield 2qts of stock
-No Yolks Broad Egg Noodle 8 oz
-Carrots, raw, 3 large (7-1/4" to 8-1/2" long) sliced
-Roma tomato, 2 cup chopped
-Mushrooms, 6oz, sliced
-Celery, raw, 3 stalk, large (11"-12" long) sliced
-Onions, raw, .5 large chopped (1/4 cooks with whole chicken then transfers to slow cooker)
-Minced Garlic, 2 tbsp (1tsp cooks with whole chicken)
-Jalapeno Peppers, 2 peppers sliced
-Chopped Green Chilies (4.25oz can)
-Spinach, 2 cups, whole leaf fresh
-Cayenne Pepper, 1 tsp
-Louisiana hot sauce, 2 tsp
-Bay Leaf, 1 tbsp, crumbled (with whole chicken)
-Basil, 2 tbsp
-Oregano, ground, 2 tbsp
-Garlic powder, 1 tsp
-Lawry's Minced Onion (dried), 0.5 tsp
-Mrs. Dash (R) Lemon Pepper Seasoning Blend, 0.5 tsp
-Pepper, black, 1 tbsp (half used with whole chicken first)
-Italian Seasoning, 2 tsp (1 tsp with whole chicken)
-Parmesan Cheese, shredded, 3 tbsp (optional on top at the end)
-Chicken broth 2 qts-if using chicken breast and not a whole chicken
Description
A Great Spicy Chicken Soup And A Fantastic Way To Use Leftover Chicken!
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