Homemade Chicken Noodle Soup

Well presumably you've read Sarah's list of reasons why we haven't blogged recently. Allow me to take this opportunity to add one more...

5). Rebecca was sick 

So I decided to take advantage of the situation and blog about my favorite go to recipe when I'm sick; Chicken Noodle Soup. There's really nothing better when you have a cold or flu then chicken noodle soup so this recipe has been made a lot in our apartment in recent weeks. 

It's easy enough to open up a can of soup and heat it up in the microwave, but in less than an hour you can make a soup from that's far better than anything you can buy in can. And the best part is you probably have everything you need already in your pantry. 

Homemade Chicken Noodle Soup

Dice up two boneless skinless chicken breasts. Season as desired with ground black pepper and salt. 

Heat approximately 2 tbsp. of olive oil in a deep pot. Dice up 2-3 cloves of garlic (let's be honest, in our apartment the more garlic the better). Add chicken and cook through.   

Meanwhile roughly chop up 2 medium onions, 3-4 stalks of celery and 3 medium carrots. This combination of vegetables are known in french cooking as a Mirepoix, and form the basis for many soups, stews and other dishes. 

Add the diced veggies to the pot and sauté till they're tender, about 5-10 mins. Season the chicken and veggies with a tsp. of ground thyme and a bit of dried rosemary. (Note: If you have fresh herbs, wait to add them till you add the liquid). 

Pour in a 32 oz. box of chicken broth and 6 cups of water. Add a bay leaf. 

Bring to a simmer for about 30 minutes. 

Fill a separate pot of water and bring to a boil. Add 8 oz of elbow macaroni (or your favorite type of any other pasta!).  

Once the noodles have cooked, strain them and add them to the pot with the soup. 

Serve and Enjoy! 

Chicken Noodle Soup: 

2 Boneless Skinless Chicken Breasts

2-3 cloves of Garlic

2 Medium Onions, chopped 

3 stalks of Celery, chopped 

3 Carrots, chopped

1 tsp. ground thyme

2 tbsp. olive oil 

32 oz box of Chicken Broth 

8 oz of Elbow Macaroni

Dried Rosemary 

Heat olive oil in a deep pot. Add diced chicken breasts and diced garlic. Meanwhile dice up carrots, onions and celery. Once the chicken is cooked add in the vegetables and sauté for 5 to 10 minutes, until veggies are tender.   Season mixture with rosemary and thyme. Pour in a 32oz box of chicken stock. Stir in 6 cups of water. Add in a bay leaf. Bring to a boil, and simmer for approximately 30 minutes. 

In a separate pot bring water to a boil and cook 8oz of elbow macaroni. Drain pasta and add to soup. 

Serve and Enjoy!