Homemade Chicken Noodle Soup

Originally Posted on my other blog: Let the Sunshine In

Chicken Noodle Soup is easy as 1, 2, 3!!

My sweetie made this for me when I was sick once.

Let's hear the resounding "Awwwwww......" I know, very sweet.

Super simple and yet super delicious!

Perfect for these fall days.

Can freeze left overs to be used for another chilly evening.

Oh and I used asparagus instead of celery,

cause that's what we had.

Shoooot! You can throw any veggie in there,

and still have it be delicious!

That's the beauty of homemade soup!

Hope you enjoy!

Matt's Chicken Noodle Soup

1 whole chicken breast (2 halves), cubed

1/2 white/yellow onion, diced

2 carrots, diced

4 stalks of celery, diced

3/4 cube of butter

chicken broth

8 oz of linguini pasta (again, I used what we had)

1 teaspoon garlic powder

1 teaspoon italian seasoning

1) Melt butter in large stock pot. Add the vegetables and saute for just a few minutes. 2) Add the cut chicken into the pot and cook until no longer pink. 3) Add the chicken broth to fill the pot 3/4 full, then add the garlic powder and italianseasoning. And lastly, add the pasta and cook a bit longer until the pasta is al dente. I told you it was simple! Not bad eh?! As shown below, we like to substitute cauliflower in the place of pasta too. Just as delicious! Also, we use Herbox chicken bouillon in order to avoid msg. Can be found at just about any grocery store. Enjoy! Let me know what you think.