It was going tobe with chicken broth but I grabbed the beef broth and poured the whole thing in before I knew it. I was able to salvage it, thank God above!!!


  1. Chicken
  2. 1-1/2 pound chicken breast
  3. As needed pink Himalayan salt
  4. 1/2 teaspoon granulated garlic powder
  5. 1/2 teaspoon granulated onion powder
  6. Soup
  7. 1 cup cooked spaghetti noodles
  8. 1 large carrot
  9. 1-1/2 quart beef broth
  10. 1 tablespoon Worcestershire sauce
  11. 2 tablespoons sugar
  12. 2 tablespoons raw apple cider vinegar with the mother in it
  13. 28 ounces diced tomatoes
  14. 1/3 teaspoon ground nutmeg
  15. 1/2 teaspoon celery salt
  16. 1 teaspoon granulated onion powder
  17. 1/2 stick butter divided
  18. 1/4 cup flour
  19. 1 teaspoon granulated garlic powder
  20. 1/2 teaspoon ground turmeric
  21. To taste ground white pepper
  22. 1 teaspoon ground paprika
  23. To taste salt
  24. 1 tablespoon parsley flakes
  25. Topping
  26. To taste sour cream


  1. Fire up the grill. Season the chicken. Put on the grill. Start on the bottom main grill.

  2. Wash, peel and slice in half lengthwise the carrot.

  3. After 30 minutes move to the top. Add the carrot that you peeled and cut in half.

  4. When you add the carrot to the grill then cook on grill for half an hour. You are after the flavor of the grill. Add broth and half the butter to a pot.

  5. Melt the rest of the butter to soften. Mix the softened butter and flour. Set aside. Season with salt and pepper to taste.

  6. When the chicken is done, cut the chicken into strips. Julienne the carrot. Add a bit of salt and pepper.

  7. Add everything in the broth except the noodles. And simmer for a half an hour. Add noodles for the last 5 minutes. Serve I hope you enjoy! You can top off with sour cream.

Source: Read Full Article