Chicken Noodle Soup

If you’ve made your own chicken soup, you know you can’t view Campbell’s can the same way.  The home made version is so much tastier, healthier, and you can adjust to your tastes.

Chicken Noodle 1

Ingredients:

  • 2 boneless skinless chicken breasts cooked and shredded
  • 8 cups chicken broth
  • 2 tablespoons olive oil
  • 4 celery stalks chopped
  • 4 whole carrots chopped
  • 1/2 onion diced
  • 1/4 teaspoon thyme
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup Egg noodles
  • 2 cup water
Chicken Soup 2

  1. In a stock post drizzle with olive oil.

  2. Cook the carrots/celery/onion mixture for 5-8 minutes until beginning to become soft.

  3. Add chicken broth, water, and seasonings. Bring to a boil. Allow the vegetables to continue to cook and the chicken to thaw and heat up.

  4. Add noodles and cook on medium-high for about 10 minutes.

Chicken Soup 3

I like to stock up on Trader Joe’s chiabatta take and bake bread rolls.  I throw them in the freezer and defrost the morning I’ll use them.  I serve them with this soup after warming in the oven.  They taste like fresh baked bread.  Yums.

I eat this soup throughout the week.  I joined Noom this year and discovered the whole thing is a “green” food.