It's another busy weekend at home. Today I had a dishwasher installed by a friend and my daughter's fiancé. I ended up removing the old backsplash. Removing the backsplash was a complete nightmare for me. I've never removed one before so it was definitely learn as I go and very sore upper arms. I can't wait to get all my home remodeling done. Of course my deadline goal is by Thanksgiving so no better time than this weekend to make chicken noodle soup and have it to eat it all weekend. Plus this is super easy! :-)
Feel Good Chicken Noodle Soup
Serves approximately 10
Ingredients
3 Chicken Breasts, cut in halves (boneless and skinless)
4 tablespoons Unsalted Butter
1 cup Celery, diced
1 cup Carrot, diced
1/2 cup Onion, diced
5 Garlic Cloves, finely minced
12 cups Low Sodium Reduced Fat Chicken Broth (or organic)
1 tablespoon Onion Powder
1 tablespoon Dried Parsley Flakes
1 teaspoon Sea Salt (or regular salt)
1 teaspoon Ground Black Pepper
1 cup Frozen Peas, thawed and drained
2 cups No Yolk Egg Noodles (optional)
Directions
First, in a medium pot and filled half way with water, boil your chicken breasts until done. Remove chicken breast and set on a plate to cool.
In a large dutch oven size pot and on medium high heat, start to melt the unsalted butter. Add the celery, carrots, onion, and minced garlic. You want to slightly saute your vegetable mixture stirring occasionally and making sure to not burn the garlic.
Add your chicken broth, onion powder, parsley flakes, sea salt, and black pepper. Now shred your chicken breasts and add to the pot and stir well. Turn heat to medium and let simmer for about 8 minutes.
Turn the heat to low. Add your peas and noodles. Stir all ingredients together. Let simmer for about 8-10 minutes. Stir the soup occasionally making sure the noodles aren't sticking together.
Taste test your soup. You can add more salt and pepper if needed. The good thing about this soup is that it taste even more delicious the next day. :-)
Enjoy!
