Chicken Noodle Soup

YASSS! It's finally cold here in Houston! What better way to celebrate the cold weather then with a chicken noodle soup.

I tend to cook most of my soups in the winter time, for obvious reasons, but also because soups are a great weekday meal. You can make enough to have leftovers or you can freeze it for times when you don't want to cook. It's these kinds of recipes that make meal planning/prep super easy and effortless. This recipe is quite simple, I set it to cook while I went out for a run and came back to a yummy smelling house!

Ingredients:

2 Chicken Breast

Pepper

2 Tbsp. Olive Oil

4 Carrots

2 Celery Stalks

1 White Onion

3 Cloves of Garlic

64 oz. Chicken Stock (I used 1 low sodium and 1 regular)

4 Sprigs Fresh Rosemary (you can sub in any herb you prefer)

1-2 Cups Egg Noodles

Directions:

1. Boil chicken in chicken in chicken stock for 30 minutes in large stock pot (I ran while I did this), once done, set aside in a bowl and put in the fridge to cool.

2. Sautee onion in olive oil until soft, about 5 minutes, then add carrots and celery (diced or chopped), sauté for another 3-5 minutes. Add garlic and sauté 1 more minute.

3. Add veggies to your pot of chicken stock, bring to a simmer. While waiting for this to simmer, take your chicken from the fridge and shred with your hands or 2 forks. Add to pot.

4. Add in the Rosemary for 4-5 minutes then remove.

5. Add your egg noodles and simmer for 8-1o minutes.

6. Add Pepper to taste.

Voila! Enjoy!

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