Chicken Noodle Soup

This weekend is going to bring the coldest temperatures we've had all year here in South Louisiana.  Plus it's raining.  Gross.  This weather definitely calls for a big pot of soup.  Chicken noodle soup might be the mother of all comfort foods.  It's like a nice warm hug for your insides.

CHICKEN NOODLE SOUP

2 boneless chicken breasts, diced
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped (or a handful of baby carrots)
4 cups chicken broth
2 cups water
2 cups egg noodles (or broken spaghetti)
1/4 cup chopped fresh parsley
salt/pepper
2 TBS oil


Season the diced chicken with salt and pepper.  Brown the chicken in the oil over medium-high heat in a big pot.  Once the chicken is browned, remove it to a plate and set it aside.

Add the onion, celery and carrots to the pot and saute for 10 minutes.

Season with salt and pepper.  Add the broth and water.

Bring to a boil then lower heat to medium, cover the pot and let cook 20 - 30 minutes, stirring occasionally.  Taste the broth to see if you need to add more salt or pepper.

Next, add the chicken (If you add it earlier it will get tough and stringy).

Then add the noodles.  Stir.  Bring back to a boil and cook until the noodles are tender, about 10 minutes or so.

Finish the soup by adding the chopped fresh parsley.

This soup is easy to make and so yummy!  It is perfect on a cold, rainy night.  Stay warm and happy cooking!