Quick & Easy Chicken NOODLE Soup

I have had my littlest kiddo home from school sick this week. The stomach flu, YUCK! I mistakenly told someone that my kiddos had been unusually healthy this winter. I totally jinxed myself. Trying to find something that sounded good to my little one and that everyone else would enjoy for dinner was challenging. Chicken Soup!

She sipped the broth and ate some of the noodles. There were enough leftovers to feed her for lunch the last couple days. Today she had been up and around and everything has stayed down. Hallelujah! And she announce a few minutes ago that she was bored. That’s always a good sign that we’re ready to go back to school.

Has your family stayed healthy this winter?

Heat olive oil in a pan, saute’ onions, garlic, celery, and chicken over medium heat. Cook until chicken is just cooked through and no longer pink.

While chicken is cooking fill a sauce pan with water, lightly salt and bring to a rolling boil, add noodles and cook for 5 minutes. Do not over cook noodles, drain in colander and set aside.

Add sliced carrots to pot.

Now add 1/2 of the chicken stock.

Bring to a boil.

Cook until carrots are tender, about 8-10 minutes.

Add the remainder of the chicken stock and the noodles. Cook on low for 5 minutes longer. Serve with a French Baguette.

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Chicken Noodle Soup

1 tablespoon Olive Oil
1/4 cup finely diced Onion
2 Garlic cloves, minced
2 ribs of Celery, sliced
2 Chicken Breasts, sliced into thin strips
1 teaspoon Morton’s Nature Seasonings
64 ounces Chicken Stock
2 cups Carrots sliced thin
1/2 pound Extra Wide Egg Noodles

Prep time 10 minutes. Cook time 20 minutes. Servings 6-8.

1. Fill large stock pot with water, salt, and bring up to boil.

2. In 6qt pot heat olive oil saute onion, garlic, celery, and sliced chicken until chicken is cooked through. Add carrots and half of chicken stock, bring to boil. Cook until carrots are tender, about 5 minutes. Season with half of season salt.

3. Under cook noodles just slightly. Drain noodles in colander and add to chicken and vegetables. Add the other half of the chicken stock. Taste, and add more seasoning salt if needed.

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