Instructions

• Pour 32 ounces low-sodium chicken stock into a large pot and heat over high heat until it comes to a boil. Reduce heat to maintain a gentle simmer.
• Add the 2 peeled, chopped carrots, 1 chopped stalk celery, the thinly sliced white and light green parts of 1 leek, the 2 large bone-in chicken breasts or thighs, and 2 teaspoons Vegit. Stir to combine.
• Simmer, uncovered, for about 25 minutes, or until the chicken is cooked through and the vegetables are tender (internal temperature of the chicken should reach 165°F or the meat is no longer pink).
• Use tongs or a slotted spoon to remove the chicken from the pot and place it on a plate. Allow it to cool until you can handle it comfortably (a few minutes).
• Remove and discard the bones and any skin, then tear or chop the chicken into bite-size pieces.
• Add the cooked 1 cup egg noodles (or cooked pasta) and the shredded/chopped chicken back into the simmering broth. Heat just until everything is warmed through, about 2–3 minutes.
• Serve the soup hot.