Chicken Noodle Soup
Heat the olive oil in a large pot over medium heat.
Brown the chicken breasts on both sides, thenremove and set aside.
Add leeks and celery to the pot and cook for a few minutes until fragrant.
Add celery, parsnip, dried parsley and bouillon paste and stir.
Chop the browned chicken into small chunks and toss into the pot.
Season with black pepper, then add 2.5 cups of water.
Bring the pot to a boil, stirring so the bouillon is fully dissolved.
Once boiling, reduce to low and let simmer until vegetables are just cooked through.
Remove from water and add to the soup.Serve with freshly ground black pepper and some crusty bread.
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ContributorAleshia Pinto is a food blogger and carb enthusiast, who creates recipes aimed at bringing people together.
On any given day, she can be found planning her next dinner series or daydreaming about pasta!
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