I made it gluten free (surprise!).
It only takes around an hour from start to finish.
Chicken Noodle Soup
10 cups water (with chicken bouillon) or chicken broth
3 boneless skinless chicken breasts
2 Tablespoons lemon juice
1/2 large white onion diced (about 1 1/2 cups)
4-5 stalks of celery chopped (about 1 cup), I use the leafy ones
6-8 large peeled and chopped carrots (about 2-3 cups)
2 cloves garlic, minced
Noodles (I used a quarter sized amount of spaghetti style- broken three times)
Bring broth, chicken breasts (whole) and lemon juice to a boil in a large pot. Cook on medium heat until breasts are done (about 20 minutes) and then remove and shred.
While broth/chicken is boiling, chop your vegetables and mince the garlic. Add to pot with shredded chicken breasts. Add spices. Bring to boil and simmer another 20 minutes, or until carrots are tender. Add small amount of noodles and cook according to package directions. Serve to your loved ones and everyone will soon feel better.
- Saute mushrooms and zucchini in olive oil and add to soup.
- Substitute rice or white beans for noodles.
Since it is supposed to be spring, I will leave you with this picture of a foal (last year's) from my parent's Quarter Horse program.
Peace, Love and Unicorns,