Spring means that bugs will soon come out outside. It also means that a lot of health bugs are going around! For me, since 2018 started, I had the sniffles, a full blown cold with the chills and fever and this past Friday, a stomach bug! I had every possible bug that went around… I should be immune for the rest of the year. My stomach felt out of it most of the weekend, so this calls for a nice Chicken Noodle Soup… from scratch!
Why use something that comes from a pouch when you can make your own with only 4 ingredients:
- 1 onion –chopped
- 2 boneless chicken breast
- 3 Tbsp of chicken bouillon
- 1 cup of soup noodles
In large saucepan, put a little bit of olive oil and add your onion. The olive oil will ensure that your onions won’t stick at the bottom of your saucepan. Cook the onion until they are translucent.
Add your 3 Tbsp of chicken bouillon powder and add 8 cups of water.
Once your water is getting to a boil, add your chicken breasts and let cook until the chicken is fully cooked. Compared to my Chicken Stew that I previously shared, this chicken will take less time to cook since it is boneless.
Once your chicken is cooked, remove from the broth and using forks, shred your chicken in pieces.
Feel free to make different size pieces of chicken. It’s always nice to get a huge chunk of chicken in your spoon. When you will have completely shredded your chicken, put in back in your broth and add your cup of noodles. Let it cook until the noodles are tender.
I admit, it’s a take a little longer than the pouch mix. Empty pouch, add water, heat up and voila! However, you have triple the sodium you need and you are missing the best part… the chicken!
Let’s be honest, you do not need to be sick to make this soup! You can raise it up with some extra veggies (carrots, celery, frozen peas) for a complete meal. For sure, the left overs will be great in our lunches tomorrow.
Stay healthy!
