Chicken Noodle Soup

Chicken Soup. Maybe it really is for the soul, but it most certainly is for the sick, as it has always symbolized comfort and warmth. It’s so easy to make or even adjust if you are lacking exact ingredients.

Chicken Noodle Soup
1 32 oz carton of chicken stock or broth – About 4 cups
2 stalks celery, chopped
3 carrots, chopped
1 large handful of fresh mushrooms or canned mushrooms
2 cups cooked, chopped chicken*
2 garlic cloves
6-8 oz wide egg noodles
Thyme, salt and pepper to taste
Bay leaf

Combine the first six ingredients and bring to boil. Simmer about 15 minutes. Return to a boil and add egg noodles. Reduce to simmer and boil until noodles are soft. Season as desired.

*When short on time or you don’t have cooked or rotisserie chicken available, chop uncooked chicken and boil in the stock along with vegetables.

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