Chicken noodle soup is a classic. Soup on a cold winter day or when I’m sick is very comforting to me. I love it for lunch and dinner. I just love it. I had almost everything I needed in the apartment to make it so I decided I needed to make it. I hope others will enjoy my version of this classic. I didn’t stray too far from the original. I just used the leftover cooked chicken I had instead of poaching it. Rotisserie chicken would be really tasty in this soup as well.

This is what I did.

Ingredients:

• ~10 baby carrots chopped
• ~3 green onions chopped
• 2 large celery stalks chopped
• 2 massive basil leaves, or 4 regular size ones
• 1/4 onion chopped, I used a red onion because that’s what I had in my fridge
• 2.5 cups of cooked chopped chicken
• 2 cups uncooked noodles
• 8 cups chicken broth
• garlic powder
• celery salt
• oregano
• black pepper
• italian seasoning

Directions:

1. In a large pot bring broth to a boil
2. place noodles in broth and cook noodles
3. In a skillet, medium-high heat, place a little oil and veggies and sauté till just tender
4. Reduce heat to simmer on noodles and add veggies and chicken
5. season to taste
6. simmer ~ 30 minutes and stir occasionally
7. Enjoy your chicken noodle soup!

simmer and serve