Nana’s Chicken Noodle Soup

This is my mom’s recipe. I’m not sure where she found it, but I am so glad she did. She made it for us as kids, but my best memory of her cooking it was for my 30th birthday, just 6 days after I had my first born. It never tasted as good as it did that day, but it is always comforting and delicious.

*This is DAIRY FREE*

Ingredients

• 4 boneless chicken breasts
• 8 ounces uncooked large egg noodles or 12 ounces Bionaturea fusilli pasta
• 1 cup chopped carrots
• 1 cup chopped celery
• ½ cup chopped onion
• 4-6 cups chicken (bone) broth or enough to cover the chicken, filtered water works here too
• 2 bay leaves
• 1/2 tsp salt
• a dash of pepper
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon Italian seasoning

Directions:

Put chicken in large pot, cover with water and boil.

Add spices. If you don’t like a lot of spices floating around, you can place them in a stainless steal snap ball strainer (normally used for tea) and place in the pot. Cook until chicken is tender.

Remove chicken from pot and put aside.

Add veggies, cook 15 minutes.

Add noodles. Cook until noodles are tender, about 20 minutes.

Dice chicken and add to soup. Add water to desired consistency and readjust seasonings.

Makes 4 generous servings.

**This can also be made with a whole chicken. I use my crock pot to make a whole chicken and after getting the meat off the bone, I add the carcass back to the crock pot to make bone broth. I also use the bone broth to make this soup when I use this method. You may have to adjust seasonings if using homemade bone broth.