Chicken Noodle Soup

 Well, I’ve been back to school for about a month now.  My immune defenses never hold off for very long, and right from the get go I usually get sick.  This year was no different, and in fact, it seemed to hit little harder than normal.  It’s been quite the rough start to a new year.  I keep thinking each year will get better, but I’ve been busier than ever.  I don’t think that any of the stress has helped my health, either.

This past weekend, my mom came to the rescue.  As she usually does.  She lives almost two hours north, and still manages to come help me out when I get loaded down with all I have to do.  I enjoy it when she comes, because even though I love to cook, it’s much more fun with someone there to help you!  Plus, she helps with anything and everything she can to make my life easier.  With her, she brought the makings for her homemade chicken noodle soup.  It’s just one of those comforting things that makes you feel better when you’re sick {even though I’m finally almost over my cold}.  Plus, it went perfectly with the cool Michigan weekend weather.  Thanks to mom, for still taking care of her 27 year old baby!

Mom’s Chicken Noodle Soup {print recipe}
4 cups chicken stock
2 large chicken breasts, cut in 1/2-inch cubes
2 cups chopped carrots {about 4 carrots}
1 cup chopped celery {about 2 stalks}
3/4 cup chopped onion
2 cups wide egg noodles
1 teaspoon fresh ground pepper
1 teaspoons kosher salt
1 tablespoon olive oil
1 bay leaf {optional}

In a large pot or dutch oven, heat the oil over medium-high heat.  Add the onion, salt and pepper and cook for about 7 to 8 minutes, stirring occasionally, until translucent and softened.  Pour in the stock and bring to a boil over high heat.  Add the chicken, celery, carrots. and bay leaf.   Cook about 5 minutes until chicken is thoroughly cooked.  Add the noodles and continue cooking for about 10 minutes until noodles are desired texture.  Taste to see if more salt or pepper are needed, remove bay leaf.  Serve and enjoy!