Super-simple Homemade Chicken Noodle Soup

My son was sick last week with a cold, and so I decided that chicken noodle soup would be the perfect lunch for both of us.  I was raised on Chicken and Stars, and when I was last sick, nothing sounded better, but as I had a chicken breast in the refrigerator that needed to be used, I decided to try making homemade chicken noodle soup.  It turned out to be too easy....and just what the doctor ordered!

Simple Chicken Noodle Soup

(serves 4-6)

1 carton organic vegetable stock

1 large or 2 small boneless, skinless chicken breast[s]

6 gloves garlic

3/4c onion

2 carrots

1/2c celery

1/2 bag of frozen peas

(other vegetable options: potatoes, mushrooms, corn)

1t oregano

1.5c whole wheat pasta

Salt and pepper to taste

Chop the onion, garlic, celery, and chicken and saute in medium pot until onions soften (as there is no butter in the bottom, stir constantly or it will burn).  Add julienned carrots (use a peeler and peel strips into the pot) and cook for 2 minutes.

Add vegetable stock and spices and bring to a boil.  Add pasta and peas and return to a boil.  Reduce heat to low and allow to simmer for as long as you have!

The only labor intensive part is some chopping and stirring the initial ingredients, but I have now made this recipe twice and all chopping and stirring took less than fifteen minutes and produced a whole and filling meal that my son finished by picking up his bowl and drinking the final dregs of broth.

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