|My backyard. Sunny? Yes. Warm? Hell no!|
Today I have for you my chicken noodle soup. Broth. Veggies. Chicken. Linguine. Delish. It warmed me right up and kept me company while I lazed around for the afternoon.
What you will need to serve 5-7:
1) 3 stalks of celery
2) 3 medium-sized carrots
3) 3/4 of a yellow onion
4) Olive oil for drizzling
5) 12 cups of chicken broth
6) 3/4 of a pound of linguine or other noodles
7) 3.5 cups of chopped chicken
8) Salt and pepper for seasoning
|3 best friends that anyone could have|
Give the celery, carrots and onion a rough chop and set aside. In a large pot, drizzle the olive oil and allow to heat for 1 minute. Toss in the celery, carrots and onion and season with salt and pepper. Cook until the onion are transparent and the carrots are soft, about 10 minutes.
Add in the chicken stock and bring to a boil.
While the stock is coming to a boil, season the chicken with salt and pepper, cook on a frying pan, and set aside.
When the stock comes to a boil, add in the pasta and cook as per the instructions on the box. When the pasta is finished, add the chicken on top of the soup and combine.
Serve immediately, or let cool, and store in the fridge for up to 5 days.