Homemade Chicken Soup: The Perfect Remedy

Considering the 80 degree weather these days, you may want to file this recipe away for a cold spell.

Despite the warm patch, my 3-year-old has already had her first sniffles of the season so my mother’s homemade chicken soup has already made an appearance on my kitchen table this month.

Chicken soup is a staple in my family because my daughter drains the bowl every time I make it and it reminds me of home. It is also my go-to recipe when making dinner for a neighbor in need or a friend who just had a baby. It’s healthy, yummy and best of all . . . easy.

First, I empty two large cans of low-sodium chicken broth into a large stock pot.

Then, I take the skin off two bone-in chicken breasts. I bring the broth to a bowl and add the chicken.

While the chicken cooks, I chop two to three carrots, two celery sticks and one yellow onion. I take the chicken out when it’s no longer pink and add the vegetables.

I bring the broth back to a boil and cook the veggies until they are soft. I cut the chicken off the bone and add it to the soup. I then cook a pot of elbow macaroni and add that to each individual bowl.

Note: Don’t add all the pasta to the soup. The pasta sucks up the broth and guts mushy.

Chicken Soup:

Ingredients:

• 2 cans of low-sodium chicken soup
• 2 bone-in chicken breasts
• 2 peeled carrots
• 2 celery sticks
• 1 yellow onion
• ½ lb. of elbow macaroni

Directions:

• Boil chicken in chicken broth for about 30 minutes or until its cooked.
• Chop carrots, celery and onions and add to broth.
• Take out chicken cut chicken off the bone after it is cooked and add it to the soup when veggies are soft.
• Boil macaroni in a separate pot add to each individual bowl and ladle in soup.
• Serve and enjoy!