48ozchicken brothI used 1 full 32 oz size and 1/2 of another
9ozsmall noodles of choice
1tablespooncoarse Dijon Mustard
1teaspoonhot saucedoesn't make it spicy, just gives a nice flavor
2large chicken breastscooked and shredded (lightly seasoned with salt and pepper)
1cupfresh parsleyfinely chopped
pinchesof Kosher saltfresh ground black pepper and Lawry's Garlic Salt to TASTE (this differs for everyone, just season until you like it)
Instructions
Place oil into a large dutch oven over medium heat. When hot, saute the onion, celery, carrots, sweet peppers, zucchini, yellow squash, and eggplant. Cook and stir until tender, about 5-7 minutes. Stir in fresh garlic; mix in for 30 seconds then stir in the broth. Increase heat until the soup just starts to boil. Stir in noodles and cook for 7-10 minutes or until noodles are cooked through, al dente. Stir in dijon mustard, hot sauce, chicken, parsley, and seasonings to taste. Reduce heat to low and simmer until ready to serve.