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Recipe for Chicken Noodle Soup

Chicken soup is as they say, “Good for the soul.” I always make a big batch at the start of cold and flu season and freeze portions in mason jars to serve when someone isn’t feeling well.

Chicken Noodle Soup 🍲

Cook time 1 hour

2 pre-cooked chicken breasts

(I diced white meat from a rotisserie chicken to save on cook time)

6 cups of broth

1/2 cup diced celery

1/2 cup diced carrot

1/2 cup diced onion

1 tbl olive oil

1/2 tsp salt

1/2 tsp thyme

1/2 tsp parsley

1/2 tsp garlic

(Pepper optional, omit for someone with a cold)

Add 1 tbl of olive oil to a stock pot. Sauté veggies with a bit of salt over medium-low heat until tender, about 15 minutes.

Add broth, salt, thyme, garlic, and parsley to the veggies. Stir to combine. Bring to a boil, cover, reduce heat and simmer for 20 minutes.

While the soup is simmering start a separate pot to boil for noodles, rice or pasta if you want to add that to the soup, follow the package instructions.

Add diced chicken to the soup and simmer a little longer to enhance the soup's flavor.

Drain noodles, pasta, or rice and place one serving in your soup bowl.

Add soup to bowl and enjoy!

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