Next, chop up another stalk of celery, one more carrot, and the remaining 1/2 of onion. Place in a different soup pot with a little olive oil and saute for 2-3 minutes.
At this point, take the contents of soup pot #1 & strain them into soup pot#2 (shown above). The point of doing this is so that any impurities from the chicken (like fat or whatever) will not go into your soup bowl.
Into the broth mixture, add either 1/2 cup of your favorite broth or 1/2 tsp of chicken base/bouillon. Then, my favorite part, throw in the NOODLES! Here is the brand I prefer:
It's healthy, whole grain, AND has 6g of fiber + 8g of protein per serving! Can't beat that. Make sure you about 1.5-2 cups more water at this step. REMEMBER, the pasta expands and sucks up a lot of water so you want to be sure to keep all the contents of the pot covered...unless you want broth-less soup.
Ok, while the pasta is simmering away, dice up your chicken breasts. I also use the cooked celery and carrots because I just love the taste. Totally optional though. Right when your pasta is just about tender, stir in the chicken.
Guess what...WE'RE DONE!! You have just completed your homemade chicken noodle soup. And all in about an hour. What better than something totally homemade that you can keep for tomorrow as well? Perfection.
I hope you enjoy this. My stomach couldn't handle more than this bowl but hopefully tomorrow I'll be back in action & ready to tackle more of this warm bowl of comfort.
Come back tomorrow afternoon, readers. I have to show you two NEW drinks BFdeLuxe surprised me with today. Here's a clue- One is a wine (shocking) and the other is something I'm sipping on right now in my bed which is making my sour stomach feel soooo much better.
Goodnight, bloggers!! (and thanks Mom & Bf)...