Nothing soothes the soul better than good ol’ Chicken Noodle Soup…wait…what did you say? Someone already made that publicly known?….with a book? Darn, I thought I was on to something…oh well…a book doesn’t taste this good though…*smiles*
I have been feeling a bit under the weather the past couple of days, maybe more so today than any other day lately. I determined it was time to try my pot at homemade Chicken Noodle Soup. Nope, never made it. Nope, not going by a recipe. In this instance, this was perfectly fine, because the end product was so delicious. It was easy and made my throat feel so much smoother. Do give it a try!
Doesn’t Chicken Noodle Soup remind you of Mom? It gives you another warm and fuzzy moment to make you feel better.
Chicken Noodling Soup for the Soul
- 3 chicken breasts (boneless, skinless, cut into bite-sized pieces)
- 1 can of sliced carrots
- 5 celery stalks (cut into bite sized pieces)
- 2 tbls minced garlic or 5 garlic cloves chopped finely
- 1 shallot, chopped or half of a medium yellow onion, chopped (I could have used more shallot, but this worked out ok for this time.)
- 2 tbls of EVOO
- 2 cups dry Rigatoni noodles
- 2 cartons of Fat-Free, Reduced-Sodium Chicken Broth (each carton is 32 ounces)
- Seasonings to taste (I used Smoked Paprika, Red and Black Pepper, Cayenne, and Sea Salt.)
- Sauté chicken, celery, shallot, and EVOO together until the chicken is cooked throughout.
- Add the carrots.
- Next, pour in the two containers of broth and bring to a boil.
- Once the soup is boiling, add the noodles and continue to boil until the noodles are cooked al dente, stirring occasionally to prevent sticking.
- Serve with your favorite bread (I served ours with Flax Seed Whole Grain Bread slathered with Brummel and Brown, a little garlic powder and parmesan cheese). Enjoy!