Oh blogger family, I can't even begin to tell you how much I love a good homemade soup.
At the moment, hubby has caught the bug I had last weekend except of course his has turned into a full blown summer cold. (Those are the worst!)
So since I felt a little guilty about spreading my cooties all over the house, I decided to make him some soup to help him feel better.
This is a recipe that I came up with a while ago and it is still a continuous work in progress. One thing I've noticed with soups, is that you have to tweak it to your tastes. Every time I make it, I work to make it even healthier, so here is my easy recipe. Hope you enjoy!
3-4 medium-sized boneless skinless chicken breasts
48 oz. low fat/low sodium (no msg) chicken broth (I love the College Inn Light & Fat Free brand)
2 cups water
8 oz. package of No Yolks egg white noodles
4 medium sized carrots - washed, peeled, & chopped (can also use about a cup of frozen sliced carrots)
1/2 medium onion - chopped
4 stalks celery - washed & chopped
1 tsp Italian Seasoning
1 bay leaf
1/2 - 1 tsp black pepper (to taste)
1/2 - 1 tsp salt (to taste)
1 clove garlic - minced
1 Tbsp olive oil
Here are some pictures of what went into the soup...
Chopped onions, celery, and carrots
- Heat olive oil in large pot.
- Saute onions until translucent.
- Add garlic and saute until fragrant (approximately 1-2 minutes)
- Add onions, celery, and carrots. Stir well.
- Add chicken broth and water.
- Bring stock to a rapid boil. Reduce heat to medium-high and boil vegetables in water for 5 minutes.
- Add rinsed chicken breasts and bay leaf.
- Cover pot with lid and boil for 15 minutes.
- Remove chicken breasts and chop into bite-sized pieces.
- Add chicken pieces back to pot.
- Add Italian Seasoning, salt, and pepper.
- Add noodles to pot. Boil according to package directions.
- When noodles are done, taste broth to determine if you need more or less salt & pepper.