How to Make Chicken Noodle Soup

Chicken Noodle Soup is great all year round, but is especially nice during the cold winter months. After a day of playing in the snow, or picking out your Christmas tree, settle down next to the fire with a bowl of this and a cup of hot chocolate.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 cans of Chicken Broth
• 1/2 bag of Wide Egg Noodles
• 1 Large Chicken Breast
• 1 Medium Sized Carrot
• 1 Stalk of Celery
• 1/2 White Onion
• 1T Olive Oil
• 1/2T Italian Seasoning
• 1/2t Seasoning Salt
• Large Pot

1. First Preheat your oven to 400 degrees. Once preheated, put in the chicken breast. Boil the egg noodles in a medium sized pot according the instructions on the noodle package.

2. In the large put, put the Olive Oil, Italian Seasoning and Seasoning Salt and turn the burner on to medium. Once it has heated for about 5 minutes, put in the onion and cook just until it is translucent. Add the three cans of chicken stock and turn the heat up to medium-high.

3. Cut the carrot and celery up into small pieces. Add this to the onion/stock mixture. Once the egg noodles are done, drain, and add those to the stock/onion mixture. Once mixture reaches a boil, cover pot and allow to cook for about 30 minutes (until the celery and carrots are tender.)

4. Once your chicken breast is done, remove from oven and cut into bite sized pieces. Add to soup and boil for another 10 minutes or so. Taste and then season as necessary.

Tips & Warnings

• This recipe can EASILY be double or tripled.
• Crusty rolls or bread are delicious with this soup.
• You can add other vegetables if you'd like, or omit the ones you don't. It's very flexible.
• When you are done, the soup will be very HOT. Take care when eating it or serving it to young children.
• Make sure you have enough time to make this soup, it takes about 1 hour from start to finish.