Easy Chicken Noodle Soup

Doesn't look like a whole lot but tastes like a whole lot. Simple to make and can be easily tweaked to fit your personal preferences. This soup is perfect on a cold autumn or winter day. Also makes a great immunity booster if you are feeling a little under the weather.

Makes 8 servings, about 1 cup each.

Ingredients:

Water
3-4 precooked boneless chicken breasts
2 32oz chicken broth (64 oz total)
2 medium carrots, diced
2 medium celery stalks, sliced
1/2 medium onion, chopped
1-2 teaspoons bouillon
1/2 12 oz bag of egg noodles
1 clove garlic (optional)

Seasoning:
Salt
Pepper
Poultry Seasoning or Turkey Rub
Garlic Powder
(With all seasoning add what you think tastes good)

Tools:

Medium Pot and Lid
Ladle
Large Knife
Cutting Board
Vegetable Peeler
Plate
Fork and Small Knife

Soup Bowl and Spoon for mess free enjoying

Get out your cutting board, knife, peeler, and veggies. Peel carrots and then dice them (or cut them to desired size) as well as the onion. Slice the celery stalks.

Pour the chicken broth in the pot and add vegetables. This is where you can add the garlic if you decide to do so. Don't forget to add what I like to call "the secret ingredient", the bouillon. Bring to boil and simmer for 20 minutes.

Add 1/2 of the 12 oz bag of noodles to the broth. Cook as long as packaging directs. Remember to taste them to make sure they're to the desired tenderness.

Once the veggies and noodles are done cooking add the cut up breasts to the broth. Add seasonings. Cook for just 5 minutes to ensure the chicken is nicely warmed.

A successful bowl of delicious chicken noodle soup has been made! I like to enjoy this yummy bowl of comfort food with a slice of warm bread or a savory muffin.