Homemade Chicken Noodle Soup

Chicken Noodle Soup
There are few things as comforting as chicken noodle soup when you’re sick.  Last week, Bill caught a flu bug and I decide to whip up a batch of chicken noodle soup to help him get over his illness.  Granted he couldn’t eat much, but the soup he did enjoy sure hit the spot. What are your go to meals when you or your loved one is sick?

Chicken Noodle Soup

ingredients:
1 tablespoon olive oil
three large carrots, peeled and cut into 1/4 circles
1 medium onion, diced
2 celery stalks, sliced into 1/4 inch pieces
2 stalks fresh thyme
1 bay leaf
1/2 teaspoon dried thyme
4 cups low sodium chicken stock
2-3 cups water
1/2 teaspoon vinegar
pinch cayenne pepper
salt and pepper, to taste
2 large chicken breasts, cooked and shredded
2 cups cooked rotini pasta

Chicken Noodle Soup

directions:
In a large pot set over medium-low heat, combine olive oil, carrot hearts, diced onion, celery, thyme (both kinds), and bay leaf. Sprinkle with a pinch of kosher salt. Cook until tender, stirring occasionally, about 10 minutes. Add in stock, a cup of water, and vinegar. Add in cayenne pepper, and bring to a boil.

Chicken Noodle Soup

After about 20 minutes, check the soup for flavor, and add more water, salt and pepper, as necessary. Combine shredded chicken and cooked pasta and let simmer for 30 minutes.

Chicken Noodle Soup

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