Chicken Noodle Soup

There is nothing like chicken noodle soup on a cold winter day, or when you are feeling a little under the weather. This recipe from Taste and See makes a huge pot of soup that can be frozen into individual bowls for whenever you need a comforting little pick-me-up.

Chicken Noodle Soup
Source: Taste and See

Ingredients:
3 cups boneless, skinless chicken breasts
Enough water to fill up half your stock pot

2 bay leaves
1 cup carrots, chopped
1 cup celery, chopped
3-4 chicken bullion cubes

1/4 cup green onions, chopped

salt and pepper to taste
2 tsp garlic powder
1 package egg noodles

Directions:
Fill half the stock pot with water. Trim all visible fat from chicken and place in water. Place bay leaves, carrots, celery, bullion, onions, salt and pepper in water also. Bring to a boil and cook until chicken is cooked throughout. Take chicken out and shred or cube. While chicken is out of the pot, place the noodles in and cook according to the back of the package. While the noodles are cooking, taste the broth and season accordingly (if needed). Shred or chop chicken. Once the noodles are cooked, place the chicken back in the stock pot.

As Maryanna said, this soup is one where you can just "dump" ingredients in... no measuring required! Just make it to your taste, and enjoy!