A classic Chicken Noodle Soup has healing powers (at least we think so). Full of yummy chicken and big noodles, it is sure to warm you up and fill your tummy.
Keep Stirring!- Amanda
Chicken Noodle Soup
1 lb. boneless, skinless chicken, cut into cubes
5 celery stalks, chopped
1/2 white onion, chopped
2 garlic cloves, minced
4 T butter, divided
2- 32 oz. chicken broth (99% fat free)
2 bay leaves
salt and pepper to taste
8 oz wide egg noodles
Brown chicken in skillet, add pepper* for taste. In a large soup pan, sauté onions, celery, and garlic in 2 T of butter until tender. Add chicken broth, bay leaves, and remaining butter. Bring to a boil and let simmer for at least 15 minutes. Then bring to boil again. Once the soup is boiling, add the noodles. Stir occasionally until noodles are cooked (about 7 minutes). Remove bay leaves before serving. We usually garnish our soup with oyster soup crackers. Great as leftovers too.
*I season with Fiesta Brand fajita seasoning- straight from Texas. A great cook and friend, Tita, taught me to use this seasoning to spice up chicken and beef. Thanks, Tita!