2 cloves garlic
2 celery stalks, diced
2 medium-size carrots, peeled and sliced
1 medium-size onion, chopped
1 medium-size potato, cut into bite-size pieces
1 large tomato, diced
1/8 tsp cumin
1/8 tsp seasoned salt
1 cup dry whole-wheat noodles
In a large saucepan or Dutch oven, boil the chicken in water. When chicken is cooked through, remove from broth, set chicken aside to cool.
Add the garlic, celery, carrots, onion, potato, tomato, salsa, cumin and seasoned salt to the broth. Bring to a boil, lower heat to medium and cook until the vegetables are tender.
While vegetables cook, remove the chicken skin and bones.
Add the chicken back into the broth along with the noodles and continue cooking another 10-12 minutes or until the noodles are tender.
Note: File Photo