Homemade Chicken Soup

I was a tad under the weather the other day and just the thought of some warm chicken soup made me feel better. I had this simple recipe on hand for a while and thought this was the perfect time to try it. It’s yummy and easy enough to enjoy anytime…not just when you’re sick! The recipe calls for whole wheat egg noodles, but I used whole wheat rotini, because that’s what I had on hand. Ronzoni Healthy Harvest has both types of noodles available.

Tip: Make extra and freeze individual portions in small zip lock freezer bags. You’ll have a quick, comforting meal at your finger tips. Great for when you’re just too sick or tired to cook.

Ingredients:

• 4 cups all-natural chicken broth
• 1 cup shredded cooked chicken (I used rotisserie)
• 1/2 cup uncooked whole wheat egg noodles
• 1 stalk celery sliced
• 1 medium carrot sliced
• 1 clove garlic minced
• black pepper to taste

Directions:

In a medium saucepan add broth, carrot, celery, garlic and black pepper. Bring to a boil over medium-high heat. Add noodles and chicken. Stir and reduce to medium heat. Cook until noodles and veggies are tender (about 10 minutes).

Enjoy!