Chicken Noodle Soup

A comfort food that’ll never get old is chicken noodle soup. Whether you need a pick me up, are recovering from a common cold, or simply want the delicious warmth of soup filling up your belly, this recipe will do the trick. The added flavors feel like a hug to your body that will definitely satisfy your hunger!

This recipe gives you a couple options when it comes to the pasta. You could either go with four ounces of uncooked egg noodles or one cup of uncooked pasta. They both work and frankly, are both quite tasty, so the decision is completely up to you! You’ll also need 4 cups of cooked chicken, preferably cut into cubes. Remember, all your veggies should be appropriately cut into sizes that closely parallel the chicken.

To start the recipe, it’s recommended to begin by cooking the garlic, onions, and carrots in oil for approximately four minutes. You’ll know it’s ready when the carrots are crisp tender. After that, you’ll go ahead and add the remaining ingredients, bringing it to a boil. At this point, you’ll cover the pan and let it simmer for about 15 minutes, or until the pasta is tender. Serve this with warm bread with butter or crackers and enjoy!

INGREDIENTS

• 2 tablespoons olive or vegetable oil cook chicken
• 2 cloves garlic — finely chopped
• 2 medium green onions (2 tablespoons) — chopped
• 2 medium carrot (1/2 cup) — sliced
• 4 cups cooked chicken — cubed
• 1 cup uncooked pasta — you pick

OR

• 4 ounces uncooked egg noodles
• 1 tablespoon chopped fresh parsley

OR

• 1 teaspoon dried parsley flakes
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 4 (14 1/2-ounce) cans chicken broth

DIRECTIONS

1. Heat oil in 3-quart saucepan over medium heat.
2. Cook garlic, onions and carrot in oil about 4 minutes, stirring occasionally, until carrot is crisp-tender.
3. Stir in remaining ingredients.
4. Heat to boiling; reduce heat.
5. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.