One of my all-time favorite recipes for winter has to be homemade chicken noodle soup and gourmet grilled cheese. Sorry, Cambell’s, nothing beats chicken noodle soup made from scratch.  It’s light, healthy, delicious, and is perfect for cold and rainy days and even a good cure for the common cold. This recipe is also crazy simple and fairly inexpensive, and is the perfect meal to gather all of your friends and family together to enjoy the soon-to-be cold days. The recipe I used
was one that I actually created myself and it is so simple that even people who struggle with cooking can accomplish it successfully.
For this recipe you will need a large pot, a smaller pot, and a small frying pan.
Homemade Chicken Noodle Soup (feeds 5+)
2-3 medium sized chicken breasts
4 cups of egg noodles (swirly kind )
4 large carrot sticks (or as many as preferred)
4 large celery sticks (or as many as preferred)
32oz chicken broth
1 teaspoon of basil
1 teaspoon of oregano
2 teaspoons of salt
½ teaspoon of pepper
To start, cut your chicken breasts into cubes and fry them in your small frying pan. While those
are cooking take your large pot and fill it about half way up with water, you don’t want to fill it
too high.
After the pot is filled, put the burner on medium heat and add all of the chicken broth and wait
for it to boil. While that is boiling, start cutting your carrots and celery into small bite sized
pieces. When all of your vegetables are cut, add them to the pot with the chicken broth and water
mixture. You will want to put a lid on your large pot to allow the vegetables time to steam and
become softer let that sit for about 10 minutes.