Chicken Noodle Soup

Chicken Noodle Soup is an absolute must for cold and flu season or just for a nice cold day. It is a comfort food in its own right and its all around good stuff. 

This recipe is easy to make and can be a great way to get rid of some leftovers. Leftover veggies, chicken, stock, all great ways to use up extras and make a wonderful soup out of it. 

What you'll need: 

2-3 Breasts of Chicken (or if you have chicken left over that is fine)

2 Stocks of Celery 

2 Large Carrots

1 Medium Onion

Large Pasta Noodles

2 Boxes of Chicken Broth

2 Bay Leaves

1/2 teaspoon of Thyme

Chicken Bovril (we use the bottled one, you can use cubes)

Usually, the beginning to any soup is to cook the vegetables and chicken. We set the chicken to boil in a large pot for half an hour. Next, chop all the vegetables up well and add them to the pot to cook. You will want to get them started, you can tell they are ready when the onions turn clearer than normal. At this stage, you can add the chicken in to get the flavours and some colour. Once your chicken browns slightly, add your broth, bay leaves, thyme, and bovril to the vegetables and chicken and let simmer for 30 minutes. Stir occasionally. Remove bay leaves and serve.