Chicken Noodle Soup

I am a huge soup person. I love making and eating soup, all different kinds, I feel like I'm just doing something good for my family and for my body. This is not a new recipe, instead it is one of my all time favorites. I make it all the time, the ultimate comfort food for me - and so healthy and low calorie. It usually will feed our family of 4 for two dinners, and then feed me lunch one other day - I lOVE it!

My mom passed the original recipe onto me several years ago when I was in college and I've turned it into my own streamlined version.

Ingredients:

2 large boneless skinless chicken breasts

3 or 4 large carrots sliced

4 stalks of celery diced

1 large onion chopped

2 or 3 cloves of garlic minced

6 cups water

3 tsp chicken bouillon

2 cans low sodium chicken broth (I prefer Swanson's - no MSG)

Egg noodles (I usually use about 1/3 to 1/2 package and I always go with "No Yolk" brand extra wide)

Bring water to boil, add bouillon. Simmer chicken in bouillon water for at least an hour, until chicken is cooked and soft. Remove cooked chicken and add all the vegetables and canned broth to water. Bring to boil, then reduce heat and simmer until vegetables are soft - about 20 minutes. While vegetables are cooking - chop chicken into bite size pieces. After vegies are soft add egg noodles and chicken and cook 10 minutes longer.

Totally easy and really yummy - love it!!