Chicken Noodle Soup is what is for dinner! I love Chicken Noodle Soup. It's probably one of my favorite comfort foods. There's just something about it on a cold, January day that just really hits the spot. But I must admit that I make soups even in the summer. I just like soup! Anyway, here's how I make mine.
1-2 cooked and cubed boneless, skinless chicken breast
2-3 stalks of celery
2 cups crinkle cut carrots (in a bag. I'm lazy and don't like chopping carrots unless I have to)
2 32oz cartons chicken broth
Egg noodles (this time I used Smart Taste egg noodles, but my favorite to use are frozen noodles)
1/2 tsp basil
1/2 tsp garlic
1/2 tsp oregano
1/2 tsp thyme
Chicken boullion cubes and water (if you need to add broth at the end)
First, you need to wash your celery. Give it a pretty good scrubbing. These had lots of dirt still stuck on it, so make sure you get it all. We don't want mud in our soup!
This soup also freezes well. Any leftovers we have I freeze in individual serving sizes and pull them out when we need a quick and yummy lunch. In our house, lunches are generally eat what you want. There's no organization to it all. Haha.
Enjoy your soup!