Homemade Chicken Noodle Soup

I woke up recently feeling like I might be coming down with something. What’s my first thought? Make Homemade Chicken Noodle Soup of course.  My Husband is always down for soup so I knew it would be more than ok with him. I’m more into cooking this time of year. Even if you’re not, this is super easy!

Ingredients

6 1/2 cups Low Sodium Chicken Broth
1/2 cup chopped onion
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 teaspoon pepper
1/2 teaspoon salt
1 10-12 oz bag of frozen mixed veggies {carrots, green beans, corn, peas is what I used}
3 stalks of celery, chopped
2 cups pasta {I used GF Rotini}
1-2 chicken breast(s), cooked, shredded or cubed {depending on how much chicken you like}

Directions

In a large pot combine chicken broth, onion, basil, oregano, salt, pepper, all vegetables and bring to a boil. Stir in uncooked noodles. Return to boiling, reduce heat. Cover, simmer for 8 minutes or until noodles are tender and vegetables are crisp-tender. Stir in cooked chicken and heat through.

Notes: 

• I used 2 chicken breasts. It’s a lot of chicken but we like that. If it seems like too much for you from the pictures, only use one. I boiled them on the stove with a little salt and pepper then shredded.

• Once this sets overnight {if you have leftovers} you may need to add a little more broth depending how much liquid you like.