My sweetie was sick last week, so I nursed him back to health with a big pot of Easy Homemade Chicken Noodle Soup. You couldn't make me touch chicken noodle soup as a kid [or any soup for that matter], but it's now my go-to recipe when we're feeling sick or need an extra dose of some comforting and nourishing food! It's so easy to make and you can even freeze the leftovers!
1 tablespoon olive oil
4 medium carrots, peeled and sliced (you can use a bag of pre-cut carrots)
3 stalks celery, sliced
1 medium onion, diced
3 cups whole wheat egg noodles, uncooked
3 cups chicken breast, boiled and chopped into bite size bits(save the broth)
Handful parsley, chopped
Salt and pepper to taste
Boil the whole wheat egg noodles according to the directions on the package. Drain the noodles and return them to the same pot. Add the boiled and chopped chicken. Add about 2 quarts of the chicken broth to the pot.
While the noodles cook, saute the onion, carrots, and celery in a tablespoon of olive oil until tender, about 5-7 minutes. Add the vegetables to the soup mixture.
Add the chopped parsley, the salt, and the pepper. Simmer for about an hour for a great flavor.