Chicken Noodle Soup

The month of December was not very good to me health wise, as I was sick (colds, stomach flu, upper respiratory infection, you name it) for the majority of it.  The last cold I had hung around for about a week (and I’m still getting over it), so the only thing that sounded good to eat was, of course, chicken noodle soup.  I found a few recipes, some of which required a whole lot of work making your own chicken broth, roasting a chicken, etc.  Feeling so horrible, I found a “quick and easy” recipe that I felt was a good place to start.  I changed a few things here and there and added a few of my own ingredients, like garlic, to help boost my immune system.  And honestly, almost every you cook should have garlic.  So here it is… hope you feel better after eating this πŸ™‚

Chicken Noodle Soup
adapted from Quick and Easy Chicken Noodle Soup

1 cup chopped onion
1 cup chopped celery
6 cloves garlic
40 oz. chicken broth, low sodium, fat-free
16 oz. vegetable stock, low sodium
1 Β½ lb cooked boneless, skinless, chicken breast (shredded)
2 Β½ cups whole wheat, extra wide noodles
1Β½ cup sliced carrots
2 teaspoons dried basil
2 teaspoons dried oregano

2 teaspoons dried sage
2 Bay leaves
1 Tablespoon seasoning salt
2 Tablespoons extra virgin olive oil
Salt and pepper to taste

Heat 2 tablespoons of extra virgin olive oil in a large stockpot.  Add onion, garlic, celery, and carrots.  Saute until onions are transparent and carrots and celery have softened a bit.

Slowly add the vegetable stock and chicken broth, bringing it to a boil.  Add the noodles, shredded chicken, spices, and bay leaves.  Cover and let cook for about an hour.  Remove bay leaves and serve.  This yields about 6-8 servings.  Like I said, this was all that sounded good to eat.  Enjoy πŸ™‚