Chicken Noodle Soup

My poor hubby has been feeling under the weather the past couple of days, and what heals the ailing better than chicken noodle soup?  So I found a recipe and modified it to my liking.  We enjoyed it so much that Ben wanted me to make it again the next night!  Here is my recipe... I am putting it here mostly so I will remember what I did next time I want to make it - haha!

Lana's Chicken Noodle Soup

Ingredients:

• 1/2 pound chicken breast
• 3 cans chicken broth
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 tablespoons of butter
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried parsley
• 1/2 tsp. garlic 
• 1 and 1/2 cups egg noodles
• Salt to taste

Directions:

First thing I do is get my chicken breasts started cooking.  I use pretty thin breast tenderloins so this doesn't take long, thicker breast meat might take longer.  As the chicken breast cooks, I chop the onion, celery, and carrots and add them to the cooking chicken, even if it is still raw.  Also add the butter and the parsley, basil, oregano, salt, and garlic.  This cooks everything at once and gives the meat a lovely flavor.  

Cook raw chicken and veggies together until done.

Once the meat is cooked thoroughly, I chop it up into tiny pieces with a spatula.  Then I add a chicken broth and let it simmer.

Chop chicken with spatula.

Meanwhile, I prepare the egg noodles in a separate pot.  I put in the water, add a little butter, basil, salt, and oregano to flavor the water the noodles will cook in.  When the water comes to a boil, add noodles and cook for 7-8 minutes.  As soon as the egg noodles are done, strain and add them to the soup.  I also add more chicken broth to the soup (add more or less depending on if you like it watery or chunky).

Dinner is served!  Enjoy!

I let simmer for 20 minutes or so before serving to meld all the flavors together.  Serve with crackers or biscuits!