Homemade Chicken Noodle Soup

One of the quick dishes made fairly often in my household is chicken breasts with steamed mushrooms. The leftovers go into the fridge and are usually forgotten. One morning, however, I thought I might combine them with some chicken broth, spaghetti and vegetables to make a simple chicken noodle soup. I’m very glad I did!

Ingredients:

2 15 cans chicken broth

2 carrots, chopped

¼ white onion, chopped

1 stalk celery, chopped

1 cup chicken breasts, chopped*

¼ cup mushrooms, sliced*

1 dash Thyme

1 dash Sage

1 dash Pepper

¼ tsp garlic in oil

Spaghetti, broken into small pieces

Directions:

Add the chicken broth into a medium pot. Set heat to medium low. Peel carrots, chop and microwave for 30 seconds on high. Add to pot. Do the same for the onion and celery. Add the herbs. Cook, covered on low for about forty minutes. Check it from time to time to make sure it just simmers.

About ten minutes before the dish is done, nuke the chicken and mushrooms (if your using leftovers) for about 30 seconds to warm them up and then add them along with the spaghetti to the pot. I like to break the pasta into smaller lengths as I add them. Cover set heat up a little and cook until the noodles are just al dente. Very yummy!

Notes:

* Leftovers from a meal the day before.