Eatables

There’s nothing like homemade chicken noodle soup on a cold wintery night. This recipe can be easily be tweaked to your own tastes. And there’s nothing like leftover soup, absolutely delicious, especially when you’re sick!

Prep time: 20 minutes
Cook time: 30-45 minutes
Makes: around 8 servings

Ingredients

• 4 cooked chicken breasts or 1 whole chicken, cut into pieces
• 9oz of egg noodles (around 3/4 of a package)
• 8 cubes of chicken bouillon
• 10-15 baby carrots, sliced
• 3 stalks of celery, sliced
• 1 1/2 cups of frozen corn
• 1 1/2 cups of frozen peas (or mixed vegetables)
• 3 cloves of garlic, minced
• 1/4 of an onion
• 1 bay leaf or 1/4 tsp of dried bay leaf
• Salt and pepper to taste

Steps

1. In a large saucepan, boil the chicken until tender and no longer pink.
2. Drain and dice.
3. Add all other ingredients and bring to a boil.
4. Simmer on low until desired flavour is reached (around 15-30 minutes). Salt and pepper to taste.

Change it up! I used left over fried chicken pieces (thighs, legs, wings, etc.), without the skin, so I didn’t add any extra salt. Also, I added a some sharp cheddar cheese and crackers to my own personal bowl of soup.