Chicken Noodle "Stoup"

Ingredients:

2 chicken breasts (cooked, chopped)
2 stalks of celery (chopped)
1 can of sliced carrots (14.5 oz.)
1 pack of medium egg noodles (12 oz.)
2 boxes of chicken broth (32 oz. boxes)
1 can of peas (14.5 oz.)
1 medium onion (yellow, chopped)
2-4 cups of water
TSB Montreal Poultry Seasoning and Pig Dust
Pinch of sea salt (to your taste)
1 small can of corn (if desired)
Chopped parsley (if desired for garnish)

Directions:

In a large Dutch oven or pot, add 1-1.5 boxes of chicken broth and bring it to a boil. Add in your chopped chicken, celery, onions, and TSB Montreal Poultry/Pig Dust and keep this boiling for about 30 minutes.

Reduce the heat a bit and add in your egg noodles. Keep the stoup cooking and stir occasionally until the noodles are almost done. Add in the carrots and peas. As you’re cooking, keep an eye on the level of the broth. If you’d like more of a soup then add in more chicken broth or water. If you’d like more of a stew, add less chicken broth or water. Give the broth a taste while cooking and add sea salt and more TSB seasonings as required.

Once the stoup is finished cooking to your liking, add some chopped parsley for garnish if desired, and serve with some delicious crusty bread. Enjoy!

(this recipe can be scaled to fit your needs)