I LOVE chicken noodle Soup but for a long time hadn’t had any because I didn’t even think about making it myself & there really aren’t any out there that you can buy clean.
Then one day, when my daughter was sick, my husband suggested making homemade chicken noodle soup. So I figured, why not try it!
I was so surprised by how GOOD it was. I didn’t even miss the “regular” kind.
Also, here’s a couple quick tips…. 1. You can make Skillet Rosemary Chicken the night before and use the leftovers to make this meal. It’s a time and money saver. 2. If you don’t want to do that, you can use the breasts off a roast chicken. 3. You’ll just have to cook the chicken breasts when you are making this, which I don’t recommend because it wastes time. 😉
So here it is for you and yours to enjoy….
3-4 Carrots peeled & chopped
3-4 stems Celery Chopped
2 Tablespoons Olive Oil
2-3 sprigs thyme
1 sprig rosemary
2 Chicken cooked breasts chopped
6-8 cups Organic chicken broth or Bone Broth
Salt & Pepper to taste
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Chop the carrots, celery & chicken
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Heat the olive oil in a Soup pot & add the carrots and celery. Cook until they lose a little bit of their firmness & begin to get a little bit of color. Probably around 5 minutes.
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Add the chicken, rosemary, thyme, stock, & salt & pepper to taste.
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Cook until the vegetables are soft & Enjoy!
