Chicken Noodle Soup

Chicken Noodle Soup

Time: 1-1.5 Hours ~ Prep Time: 10-15 Minutes ~ Servings: 6-8 People ~ Course: Dinner ~ Mess Level: 2 pans

Ingredients: 

• 2 Chicken Breasts thawed
• 3 Celery Stalks, roughly cut into inch pieces
• 1/2 pound of Baby Carrots, halved
• 1/2 yellow Onion, roughly chopped
• 1/2-1 Tablespoon Olive Oil
• 4 tsp Salt, add more to taste
• 1 tsp Pepper, add more to taste
• 1 tsp Basil, add more to taste
• 1 tsp Sage, add more to taste
• 1-2 Bay leaves
• 1/3-1/2 box Ronzoni Gluten-Free Elbow noodles
• Water

Steps:

1. Saute the vegetables in the olive oil with light salt and pepper. 
2. Add the chicken and all the seasonings. 
3. Add water until the chicken is covered. Set it on the stove to boil. 
4. Once it has been brought to boil, taste the water, if needed add more seasonings. Add more salt than other seasonings. 
5. After 20-30 minutes check the chicken, pull it out and shred once it is cooked. 
6. Reintroduce the chicken and add at least 4 cups of water with another 2 tsps of salt.
7. After it has come to boiling add pasta. 
8. Taste the water again, if needed add more seasonings. 
9. Wait until noodles are al dente, they should have a slightly bite or hardness as they will sit in any leftover broth and continue to soften.

Substitutions:

All the vegetables are interchangeable! You can use frozen vegetables when you reintroduce the chicken. 

Chicken thighs or bone in chicken breasts work. The bone in will help give the broth more flavor.

Any pasta can be used, elbow noodles are easy, but spaghetti works great.