Tuesday, March 8, 2011

Chicken Noodle Soup

It's cold and flu season in the Beehive State right now and this soup is just the ticket to feeling some relief.  I gave some of this to a co-worker who was under the weather last week and she loved it!  It's not bursting with chickeny flavor, just has a clean, wholesome taste and weight to it.  I absolutely love this recipe.

{What you need}
4 chicken breasts
5 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
2 quarts water
4 chicken bouillon cubes (or 4 teaspoons granules)
1 (10 3/4 oz) can cream of chicken soup
1 teaspoon basil
pepper to taste
1 cup frozen peas (optional)
noodles of choice, cooked, as much as you want (I load it with them)

Boil chicken in water for 20 minutes and cut into small pieces.  Boil veggies, bouillon and water together for 15-20 minutes.  Add chicken.  Add cream of chicken soup, basil, and pepper and bring to a boil again before adding noodles and peas.  cook for 5 more minutes. Enjoy!

(Compliments of Favorites)

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