CHICKEN AND TOMATO NOODLE SOUP

INGREDIENTS

• chicken, cooked and bones removed (I used 6 full chicken legs)
• 4 oxo cubes
• 1 small cabbage chopped
• 3 cups diced turnip
• 3 cups carrot coins
• 2 cups chopped onion

INSTRUCTIONS

1. Put all the above ingredients to the pot with the stock the chicken was cooked in,and boil for ½ hour.
2. Add 1 large can of diced tomatoes and 1 small can of tomato paste.
3. Bring to a boil and add 2-3 cups of thin soup noodles (or your favorite pasta), reduce heat and simmer until the noodles are ready.
4. Served with crackers or warm Pillsbury Crescent Rolls, it makes a delicious meal for a cold snowy day, or a cool spring day, which hasn’t happened YET!