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Recipe: Tomato Chicken Noodle Soup

Heather Christo
  • minutes
  • Serves 8

INGREDIENTS

1

whole chicken

8 cups

water

6 cups

chopped tomatoes

2 tbsp

olive oil

1

yellow onion, finely diced

1 1/2 cups

celery, diced

4

large carrots, peeled and diced

1

ear of corn cut off the cob

2 tsp

dried oregano

Kosher salt

1/2 lb

spaghetti noodles (I used gluten free corn pasta)