Chicken Soup for the Soul

Well, the stomach bug hit our house last weekend...so needless to say, there was not much cooking going on around here for a few days. But after two full days of eating nothing, I decided it was time to turn the stove on again...and what better for recovering tummies than chicken soup?

Now, there are several ways to go about making chicken soup, some of which take hours. But since I usually stockpile my cooked, shredded chicken and homemade chicken stock, this recipe was a breeze.

Start with 4 to 6 carrots and 2 or 3 ribs of celery, chopped into bite-size pieces.


Cover them with about 6 cups of chicken stock and cook until tender.

Add roughly 2 cups shredded chicken and enough water to give you the amount of soup you need to feed your brood (I added probably 3 or 4 cups of water). Bring to a boil; taste the broth to see if you need to add salt and pepper. Then pour in whole wheat egg noodles (I used 1/2 of a 12oz bag) and continue cooking until the noodles are tender.


Easy as pie. But tastes like chicken.


Enjoy!