Chicken Noodle Soup

This is an essential in my household when we are sick or recovering! My sister made it for my household when she was visiting from Texas. We have a horrible track record of getting ill whenever we get together! But thanks to her, we have a new tradition in my house! Homemade chicken noodle soup, good for the body and the soul! I hope you never buy canned chicken noodle soup (in general!) ever again once you try this recipe!

Enjoy!

-Sarah

Recipe:

1 package of egg noodles (if using the whole package you will want to double the ingredients below, I typcially use half the package)

1 carton of organic chicken broth

2-4 whole organic carrots

2-4 whole organic celery stalks

1/3 cup diced red onion

1 package of organic chicken breasts (about 3 breasts)

Put chicken in a medium to large skillet (using coconut oil to grease) cook until at least 160 degrees throughout. I use a cast iron skillet and chop with a metal spatula as I am cooking it.

Slice the carrots and celery about 1/4 inch thick and put in stove top pan.

Add carton of broth

Bring to a boil for 2 minutes and turn to low for about 7 minutes. At this point you want to add the onions. Taste a piece of carrot and celery to see if they are semi-soft. If so, add the egg noodles and continue to stir on low until the noodles are done (about 7-10 minutes).

The chicken finishes about the same time the noodles do, combine using all or partial amount of chicken.

Season with parsley and sea salt!

This freezes well, just keep an extra carton of broth on hand for when re-heating on the stove top!