Chicken Noodle Soup

Brad stayed from his clinicals sick today. Why is that newsworthy? Because he never gets sick. So when he's starts complaining he's not feeling well, you know it's something serious. I wasn't feeling well all weekend either and I had some sick days built up at work so I went to our weekly meeting and then scooted out of there. I came back home and his fever had gotten worse. Anyway, long story short, his fever is still coming and going and his other symptoms are still present. We're not sure if it's just a really bad cold, the flu, or something else but I decided that this "occassion" called for some Chicken Noodle Soup. However, we didn't have any canned soup so I decided to whip some up instead.

This was my first time making soup and I kind of just made it up as I went along and I was pretty impressed. I don't have any measurements or anything but I figured I'm post what I used just to show you that anyone can make a basic Chicken Noodle Soup. Also, I chose to season the chicken pretty well to prevent too many herbs from floating around in the broth in hopes that he would bring a more thoroughly blended flavor.

Chicken Noodle Soup

• Olive Oil
  
• 1-2 carrots, chopped
• 1/2 onion, chopped
• garlic cloves, minced
• 1 chicken breast, chopped (or left overs from previously cooked chicken)
  
• thyme
• pepper
• oregano
  
• savory
• parsley
  
• 1 box Chicken Broth
  
• egg noodles

1. Heat olive oil in a pot. Cook chicken seasoned with thyme, pepper, savory, and oregano until no longer pink. Remove from pot. Leave any juices behind in the pot.
2. Heat olive oil in a pot if needed. Cook carrots, onion, and garlic until tender.
3. Add Chicken Broth and heat until boiling. Add egg noodles, cooking until tender.
4. Return chicken to pot. Add additional seasonings if desired. Simmer to allow flavors to blend.