my chicken noodle soup

so i know my last post was about food, but i have now mastered a chicken noodle soup recipe and wanted to share it (with all of the many followers i have).

Since its been so cold out i've been constantly craving hot soup. I wanted to make something that was light, low cal, protein rich, and simple. Canned soup is easy to make, and some may seem 'nutritious', but they're not. Who knows the crap they put in them. I would much rather make my own so I know exactly what i'm eating. I was a little nervous to start from scratch and not follow a recipe, but it turned out okay. I started by picking out what i wanted in the soup-

here is the ingredient list:

lots of veggies: celery, carrots, and onions

protein: chicken (white meat only)

a handful of comforting carbs: noodles

broth: organic chicken (low sodium)

Seasonings: salt, pepper, thyme, bay leaves, parsley, marjoram, chicken bouillon cubes

this is how i made it:

1. I poured in 1 tsp of extra virgin olive oil in a large soup bowl. While that was heating up on medium I started to roughly chop up 1 large sweet onion, around 5 carrot stalks, and 4 celery stalks. I tossed those veggies into the bowl and gave them a good stir. I let them saute a little to get the juices flowing.

2. I got my seasonings out. I threw in a handful of dried parsley, 1 tbsp of salt, a couple shakes of pepper, 1 tsp of thyme, a couple shakes of marjoram, 3 bay leafs, and 5 chicken bullion cubes. After stirring that up and letting it heat up for a minute, i poured in a big box container of organic low sodium chicken broth. Depending on how much soup you want will determine the amount of chicken broth you will need. I did a box and 1/2 because I wanted a couple meals out of it.

3. After this comes to a boil, you will want to put it on low, and cover it. I let mine simmer for around 45 min, before adding my chicken.

4. I took the easy way out and bought a cooked rotisserie chicken. I only used the white breast meat and cut it up into little pieces. I added it into my soup and let it simmer for even longer (15 or so min).

5. This part is optional, but if you are in the mood for some starchy carbs, i used a cup of no yolk egg noodles. I boiled a small pot of chicken broth and then added the noodles in for about 5 min (they cook up fast). I then added the noodles into my large pot. I let it simmer for another 15 or so min, and then took it off the burner. Feel free to add more salt and pep to taste!

6. BON APPETITE!

** A couple things to remember: Don't forget to take the bay leaves out. Also, don't cook the pasta in the soup because it will absorb up all of your broth!!

I will take a picture the next time i make it, and post it!