This soup is my cure-all when my family is feeling icky. It’s the easiest noodle soup you can make – I’ve even made it for myself when I’ve been sick. That’s how easy it is! I have two little ones with coughs and colds, plus it’s freezing out, so I decided to whip this up for lunch. It was done in about 20 minutes. It’s incredibly warm and comforting – add a chicken breast when you add your veggies if you want actual chicken noodle soup. It will take around twenty minutes to cook (after it starts boiling), then remove, shred and put back in when you stir in the pasta. Serve with butter crackers or good bread for dipping!
Easy Chicken Noodle Soup
Serving Size: 4-6
2 quarts reduced sodium chicken broth
1 chicken bouillon cube
1 cup diced celery
1 cup diced carrots
2 bay leaves
salt and pepper
2 cups dried pasta (I used rotini)
In a large saucepan, combine the chicken broth, bouillon cube, celery, carrots and bay leaf. Salt and pepper to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper). Turn heat on medium-high, let it come to a boil and simmer for a couple of minutes. Add the dried pasta and cook according to the time on pasta box. Check for seasoning and serve.
Tip: If you have leftovers, you may need to add more chicken broth the next time you heat it up - as it sits in the fridge, the pasta really soaks up the broth!