Chicken Noodle Soup

I’ve mentioned my unhealthy love for soup more than a few times. There’s nothing that screams “FALL!” to me more than a stormy day and a warm belly of soup. I could eat soup every day, for every meal.

On Kamman family pajama day I whipped up a home-made chicken noodle that was filling, healthy and delicious and a perfect end to pajama day.

-Sautee chopped onion (the base of any good soup) in olive oil

-Add zucchini, carrots, celery

While veggies are softening, bake chicken breasts (to underbaked) for about 20 minutes at 350 with olive oil and salt and pepper and boil pasta (to still hardish)

-Add chicken chunks to veggies

-Pour in chicken broth to cover + some to account for ingredients you add later

-Season to taste, I use salt, pepper and Italian seasonings

-When the veggies and chicken are at adequate stewiness, add shredded cabbage and noodles about 15 minutes before serving

Enjoy your warm-soup belly!


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