Sarasota's Easy Chicken Soup

Ingredients

• 1 whole chicken, cut up we will use 1/2 for the soup and save the other 1/2 for another dinner (I just buy a whole cut up chicken and really don't pay attention to the weight, I just use what I have)
• 8 cups chicken broth (2 boxes, 1 quart each)

• 1 (1 lb) bag frozen mixed vegetables, I use Birds Eye Classic but use any vegetables you like (corn, peas, beans and carrots)
• 2 cups mushrooms (now since this is my quick soup, I use frozen sliced mushrooms, many brands available, or you can use fresh as well. I try to stay away from canned is possible)
• 1 1/2 cups frozen onions, you can always add a rib of celery diced if you want (now if your store has a blend of onions, red peppers and celery which mine does, get that. I love celery in my soup, but that is optional)

• 1 (3 1/2 ounce) jar pimientos
• good seasons garlic herb seasoning mix (I prefer the Garlic Herb, but if you can find it, the Italian Herb will just work)
• 1 tablespoon minced garlic (NOTE ... If you use the Garlic Herb Seasoning you don't need to add garlic. I add the garlic if I use just the Italian Seasoning)
• 8-12 ounces egg noodles (I like lots of noodles, but start with 1/2 package and add more if you like, as I do)
• 1 medium onion, cut in quarters
• 1/4 cup fresh parsley
• 2 bay leaves
• 1 tablespoon olive oil
• salt
• pepper

Directions

1. 1

   Sounds like a lot, but it is so easy. Well, I make the chicken usually the day ahead and remove from the broth and then cut it up. One less step to do when you make your soup.

2. 2

   I shred or chop it all up and use about 1/2 - 2/3's for the soup and save the rest for quesadillas, sandwiches, chicken salad or a topping for a quick salad. Just depends how much chicken you want to add to your soup. That is totally up to you.

3. 3

   Chicken -- Add the broth, chicken, the medium onion cut in quarters and bay leaves to a large pot and bring to a boil. Reduce and simmer on low for about 1 1/2 hours until the chicken is tender, falling off the bone. That is it. Don't stir, don't cover, just let it cook. Remove the chicken and let cool. Once it is cool, remove the chicken from the bone and chop or shred. Save part of it for the soup and the rest for another dinner or sandwiches. Anything you want.

4. 4

   I take the broth and pour it over a strainer to get rid of any bits, seasoning, fat, bones, onions etc. Just store in the refrigerator in a covered bowl for the soup.

5. 5

   Soup Base -- Now when you are ready to make the soup - it goes together it just minutes. In a large pot, add the olive oil and saute the frozen onion, celery and pepper mix (or just onions), celery optional if you want to add more, mushrooms, extra garlic if you want, pimentos and chicken. Just cook a minute. Then add the chicken stock or broth, Good Seasons seasoning packet, frozen vegetables and cook 10 minutes. Check for salt and pepper and add parsley and noodles (I like lots of noodles in mine). Cook another 10 minutes until the noodles are done.

6. 6

   Dinner! I know it isn't fresh vegetables. But I'll dare you to try it and then say you didn't like it. It will not top homemade with all fresh herbs and vegetables, but -- this is pretty tasty for a quick dinner as well as good on the wallet too.

7. 7

   And -- don't forget, you have leftovers from the soup and chicken for another dinner. Chicken spaghetti, quesadillas, tacos, BBQ chicken sandwiches with melted monterey jack cheese or paninis. Or add to Mac and Cheese with some broccoli and white cheddar for a great quick dinner. Two meals in one plus leftovers.