Sick kids and a cold day made this the obvious choice for dinner on Friday.
Chicken noodle soup is pretty basic.
2 frozen boneless skinless chicken breasts
10 baby carrots (or three whole) cut into large chunks (we like a LOT of carrots.)
2 stalks celery, cut into large chunks
2 servings (whatever it says on the box) noodles. I prefer egg noodles, but this time I used spaghetti.
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. dried rosemary
1/2 tsp. Poultry seasoning
1/4 tsp. freshly ground black pepper
I boiled the chicken in 6 cups chicken broth (made from water and bullion, but you could use a can.) for 15 minutes. I find that for soup, boiling is easiest and keeps the chicken moist and easy to shred.
Remove chicken from pot, remove fat and cut into small chunks or shred. Return to pot. Add the other ingredients. Bring to a boil. Boil for 9-10 minutes or just until noodles are cooked.
Taste the broth and adjust ingredients to your liking. I added 1 more cup of water because my broth was a little too salty.
With dinner rolls this would have been perfect. For us it was just the soup and off to bed.