Growing up my mom would make Campbell's Chicken Noodle Soup. I thought all soup came out of a can until I bought the Kimbell Cookbook (Kimbell Museum). There was a recipe for Southwest Chicken Soup. I made it a lot and suddenly realized how easy it is to make my own soup rather than pour it out of a can. When I make it, I can use whatever ingredients I want. So one day, I decided to try to make my own Chicken Noodle Soup. It was even better than Campbell's! Plus, it's really easy and great for when you are feeling a little under the weather.
1-2 chicken boneless chicken breasts
1 tablespoon olive oil
1/2 onion chopped
carrots chopped
celery chopped
2 cloves garlic minced
1 chicken bouillon cube
1 cup pasta noodles (elbow, penne, or your favorite)
6 cups water
Kosher salt
pepper
Cut chicken into small, bite size pieces. Saute them in the soup pot on low heat (secret to tender chicken) with the onions, garlic, carrots, and celery. When the chicken is cooked and the veggies are soft, add the rest of the ingredients. Simmer for about 30 minutes. Serve with crusty bread.
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