Homemade Chicken Noodle Soup

You don't have to be sick to eat chicken noodle soup, but it may make you feel better. You can enjoy this recipe any day of the week. Serve it up with some crackers or whole grain crusty bread. Leftovers are great to fill thermoses with or a quick meal to warm you up.

This recipe was the result of several trials. I had never made homemade chicken soup before. Everyone said how it was to make, so I gave it a try. We think it's good. I hope you do to.

Chicken Noodle Soup

Ingredients:

1/2 pound chicken (I prefer to use boneless, skinless chicken tenders so that once they are cooked I can just dice (them up and add them to the soup. Some people like dark meat or like to use precooked chicken and that's fine too.)
1 Quart of water
1 Quart Chicken broth (you could substitute using a few bullion cubes)
1 large onion
2 cloves minced garlic
4 large stalks celery
6 carrots
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon thyme
1/2 bag egg noodles (you could use fettuccine, spaghetti, rotini, elbows or any pasta you like)

Pour water into stock pot and add chicken. Bring to a low boil and simmer until chicken is Cook completely. Remove chicken from pot. Cut up into bite-sized pieces and set aside. Add chicken broth to pot and bring to simmer. Now add the celery and carrots and continue to cook until almost tender, Meanwhile, in a small saute pan, heat oil and add garlic and onion. Cook onions until they are tender and translucent and then add to pot with celery and carrots. Add salt , pepper, and thyme. Let simmer for a while and taste for desired seasoning level. Once the seasoning is just right add the egg noodles and continue to simmer for an additional 8 to 10 minutes or until noodles are tender. Serve immediately piping hot.