Monday, June 15, 2015

Easy Chicken Noodle Soup

It is rainy here in Chicago, so I thought why not make a quick, simple chicken noodle soup? This recipe is so simple and quick that I just had to make it blog worthy. It is a little plain and could use extra flavor if you are in the mood for more flavor, but overall it is great! I would add some garlic, fresh chopped dill, or more salt and pepper next time. Use your imagination!

1 T olive oil
2-3 stalks celery, diced small
2 medium carrots, diced medium
1 small yellow onion, diced small
Salt and pepper, to taste
4 C chicken broth
1 1/4 lbs boneless, skinless chicken breasts
6 ounces angel hair pasta, broken into 1 1/2" pieces
Optional: 1 clove garlic, minced or 1/4 C freshly chopped dill

In a large pot over medium-high heat, heat oil. Add celery, carrot, and onion and cook for about five minutes. Season with salt and pepper. Add broth and four cups water and bring to a boil. Add chicken, reduce to a simmer and cover until chicken is cooked through about fifteen minutes. With this, remove chicken and chop or shred. Put back in broth if chicken needs a little extra cooking time and add the pasta, cooking for about five minutes or until tender. Season with more salt and pepper. Serve with oyster cracker. Yum!

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