Something New: Chicken Noodle Soup

For the last 3 days, a bitter battle has waged. You, my food friends, were fighting to decide which recipe would appear today. The opponents were formidable, both classic comfort foods of American cuisine. In the end, despite INTERNET YELLING from both side, Chicken Noodle Soup won in the end.

But don't worry, Biscuits & Gravy people. Your time will come next Thursday. If seven days seems too much to bear, well, just make yourself some warm, comforting Chicken Noodle Soup to get you through the week.

Happy cooking!

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Chicken Noodle Soup

Ingredients

1 lb chicken breasts or tenders, cut to bite sized pieces (uncooked)

32 oz chicken broth (Swanson is best)

1 cup water

¼ cup chopped onion

2 Tbsp dry parsley

½ tsp thyme (crush between your fingers as you add)

¼-½ tsp pepper

1 bay leaf

2-3 chicken bouillon cubes (or 2-3 tsp chicken bouillon powder)

16 oz frozen egg noodles (Reames)

4 cups frozen mixed veggies (corn, green beans, carrots, peas - pick your mix!)

Directions

1. Place first nine ingredients (chicken through bouillon) into a large pot. Bring to a boil and boil for 5 minutes (this cooks the chicken).

2. Add frozen noodles and veggies, then bring back to a boil.

3. Reduce the heat to medium-low and cook for 30 minutes, stirring occasionally.

4. Serve and enjoy.

Colorful pot of goodies.

Happy cooking!