Libby’s Recipes: Chicken Noodle Soup

Karen was home sick several days last week and wanted chicken soup. After looking at several recipes, I put this version together and it turned out pretty well. Actually, Keith had three bowls at one sitting —and Keith is the Mikey of our family.

Chicken Noodle Soup
1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced carrots
1 cup cooked, diced chicken
1 1/2 cups thin egg noodles,
10 cups chicken stock
Salt & pepper to taste

Sauté onion and celery in a little (1 Tbsp. or so) butter just until tender, 5-7 minutes. Pour in stock and add other ingredients except noodles. Bring to a boil, then add noodles, reduce heat and simmer 15-20 minutes or until noodles are tender. I used the stock I had from boiling the chicken breast, then add store bought to equal the 10 cups.
None of soup making is an exact science -you may want more chicken, or noodles, or veggies, or broth…Enjoy.
Make it a great week, and happy trails!