Chicken Noodle Soup

Happy Tuesday! Tonight I made a classic soup. Jake is not feeling well, whether he'd like to admit it or not and I thought this would definitely hit the spot. Another tip I'd like to give you is to prepare as much as you can at the beginning of the month. I plan 20 meals a month and prep as much as I can each month when I first get home. This allows food to last longer than normal and less waste and grocery visits. For all my soups I prepared most of the veggies and used my foodsaver and froze them. This way when you go to fix these meals at least the veggies are already done and can just be thrown into the pot. I will not be posting tomorrow, I'm headed to southwestern Virginia for work and will not be back until Thursday night.

Chicken Noodle Soup

• 2 Tbs olive oil
• 1 Cup carrots, sliced thin
• 1 Cup celery, sliced thin
• 1 Onion, diced 
• 2 Cloves garlic, minced
• 64oz Chicken broth
• 2 Bay leaves
• 1/2 Tsp oregano
• 1 Tsp pepper 
• 12oz Egg noodles
• 2 Cups shredded chicken, cooked
• 3 Tbs parsley
• 1 Tbs lemon juice
• Salt to taste

Add olive oil to your dutch oven and saute the veggies for about 3-5 minutes then add garlic. Add all but chicken and boil for 10-15 minutes. Add chicken and cook 5 more minutes and serve. If using a pressure cooker cook 10 minutes, add chicken and then cook for 5 more minutes.

The soup was full of noodles which is what I love most about any dish. The vegetables added a texture element and the spices and broth were a perfect combination. A very easy meal to make and also can be made quickly if you don't have much time. See everyone in a few days, I'm going to check out some beautiful fall foliage!