Chicken Noodle Soup

There's nothing like a bowl (or mug!) of chicken noodle soup when you aren't feeling 100%. Homemade bone broth helps boost the immune system, too.

Chicken Noodle Soup

4 cups Chicken Broth (click here for how I make mine from scratch)
1 cup Cooked Chicken, chopped or shredded (if you cook a whole chicken you can use the meat and make the broth from it too)
1 Onion, diced
Garlic (optional - I add it if we are getting sick, 1-4 cloves depending on your taste)
2-3 Carrots, sliced
1 Tbsp Dill
1 tsp Basil
Salt and Pepper to taste
Egg Noodles, cooked

In a medium sauce pan, heat some broth on medium heat and cook the onions until translucent. If you're using garlic, you can add it here. Throw in the carrots and seasoning and cook for about 10 minutes. Add the rest of the broth, bring to a boil, and then lower the heat to simmer for 30 minutes to an hour, until the carrots are done.

Cook noodles separately and when you're ready to serve the soup, put a spoonful in the bottom of the bowl, and ladle the soup over the noodles. This will keep them from soaking up too much liquid and getting mushy, and you can save the leftover soup and noodles (separately) to eat another time.