Homemade Chicken Noodle Soup

Chicken noodle soup is such a classic so when my hubs came down with a serious sinus infection a few weekends ago I decided to treat him to a home remedy! This recipe is full of flavor and way too easy to make. It calls for chicken broth and chicken stock so I was able to add my stock from poaching my chicken breast and store bought broth for the remainder. You better believe it did the trick, Paul was on his feet a few days later!

Chicken Noodle Soup

Ingredients:

For the stock:

1 tbsp. vegetable or canola oil

1 lb. boneless, skinless chicken breast

1 cup chopped onion (or a bag of frozen veggies, which is what I used)

½ cup chopped carrot

½ cup chopped celery

1 qt. water

2 qt. low-sodium chicken broth

2 bay leaves

2 tsp. salt

 

For the soup:

3 tbsp. cornstarch

¼ cup cold water

1 cup pasta

Directions:

Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot and celery to the pot. Cook for 5-10 minutes, until the veggies thaw and become soft, stirring frequently. Reduce the heat to medium-low. Boil water, broth, bay leaves, salt and chicken breasts. Then add shredded chicken, salt and pepper to taste and remaining broth. Cover and cook for 20 minutes. Remove the lid, increase the heat to high and bring the mixture to a boil. Continue to cook the stock for 10 minutes, adjusting the heat to maintain a gentle boil. In a small bowl, combine the cornstarch and water; whisk together until smooth. Stir the mixture into the stock and bring to a gentle boil. Add the pasta and continue to cook until the noodles are tneder, about 5 minutes.