Wow! It's flu season and the flu hit our little family... hard! Coughing, fevers, nausea, chills; you name it, we had it. Thankfully, we are all on the mend now, but I can't tell you how wonderful a bowl full of this simple, tasty soup felt while being so sick.
It's doesn't require all manner of fancy ingredients; I bet you have most, if not all, of this stuff in your kitchen now. Plus, it's low in fat. You just can't go wrong with this simple staple!
So, go enjoy a couple bowls of this savory soup and call me in the morning!
- 1 medium onion
- Tbsp vegetable oil
- 8 cups chicken broth
- 2-3 boneless, skinless chicken breasts
- 1 bay leaf
- 1 cup carrots
- 1 cup celery
- 2 cups egg noodles
- 1/2 tsp dried parsley
- Salt and pepper to taste
1. Chop onion and then saute in the oil in a large soup pot until translucent.
2. Add broth, chicken breasts, and bay leaf to the onions in the pot. Bring to a boil, then reduce heat and simmer until chicken is cooked all the way through and tender (about 45 minutes).
3. Remove chicken from broth and cut into bite-sized pieces.
4. Add celery and carrots to broth and simmer for 5 minutes.
5. Add egg noodles and parsley to broth and simmer an additional 5-7 minutes or just until egg noodles are tender. Don't overcook the egg noodles or they will fall apart.
6. Add chicken to soup and stir to combine and warm through.
7. Salt and pepper to taste.
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