Chicken Noodle Soup

For some reason, traveling between Florida and Ohio caused me to come down with a major cold. I had no voice for about a day and a half, and now, when I think it’s just about over, I’m having coughing fits at night and headaches in the morning. Major bummer, but ’tis the season!

As you may be experiencing something similar, I am hear to bring you my very tasty and so-simple-you-can-cook-it-while-you’re-sick Chicken Noodle soup.

Chicken Noodle Soup (for your soul. makes a lot.)

Ingredients

2 tablespoons extra virgin olive oil

1 medium onion, chopped

3 cloves of garlic, minced

2 celery stalks, chopped

1 large (or several baby) carrot, chopped

2 quarts chicken stock, low sodium

8 oz egg noodles (I use No Yolks)

1 1/2 cups cooked chicken breast, chopped

Seasonings to taste: salt, pepper, basil, parsley, paprika, red pepper flakes, and hot sauce (my hubby likes to doctor it up with the spicy ones)

Directions

1. Coat the bottom of a large soup pot with oil. Add the onion, garlic, celery, and carrot. Cook for about five minutes, when the veggies are softening but not browned.

2. Pour in the chicken stock and bring it to a boil.

3. Add in noodles and reduce to a simmer for about five minutes.

4. Add chicken, and continue to simmer as you add the seasonings.

Doesn’t get much simpler than that! I like to let it simmer a little while just to get all the flavors melded. The noodles will soak up a lot of the stock, but that’s what makes it all so TASTY. Enjoy, and feel better!