I got this delicious chicken noodle soup recipe from my sister who got it off this website. She modified it some and then I modified it a little more. My family loves this recipe, and it's perfect on a cool day outside or when you're not feeling well or anytime! It does make a large pot of soup, so if you don't have a large family, you might want to scale it down or eat it for leftovers. Leftover chicken works fine in this recipe or dark meat is fine too. You can also make this gluten free by using gluten free pasta.
Ingredients
2 lbs chicken breasts, cut up into bite size chunks
1 Tbsp extra light olive oil
4 celery ribs, diced
4 medium carrots, peeled and diced
1 large onion, diced
1 garlic clove, minced
10 cups chicken broth
1/2 tsp salt
1/2 tsp pepper
2 bay leaves
1/4 tsp dried thyme
1 tsp dried parsley
3-4 cups uncooked noodles, about 8-16oz (I like to use macaroni - use gluten free if you desire)
1 Tbsp lemon juice
Directions
Add oil to large stockpot and heat to medium. Add onions, carrots, and celery to stockpot and saute until onions are translucent. Add garlic clove, cut up chicken, chicken broth, salt, pepper, bay leaves, thyme, and parsley. Bring to a boil and cook for 20 minutes with lid on. Add pasta and cook about 10 minutes or according to pasta direction. Turn off heat and add lemon juice. Enjoy!
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