There is something soothing to the soul in chicken noodle soup. I truly believe it has wonderful healing properties. There is enough warm mild broth, enough protein, enough hardy vegetables, and enough carbohydrates to be healthy, filling and soul warming. It is one meal that my kids and husband go back for seconds almost every time.
You can make this healthy comfort food from your food storage too.
Chicken Noodle Soup
1 can mixed vegetables (drained)
1 tbs olive oil
1 can chicken
2 quarts of chicken broth (or chicken boulion with 2 quarts water)
1/3 lb linguini noodles (broken into 1 inch pieces)
Mix all together, cook to boiling, boil for 10-12 minutes or until noodles are cooked.
See how easy that is! Now you can doctor it up and add some spices or other left over vegetables, maybe a potato.
This is how I make it fresh.
3-4 stalks celery (diced)
1 onion (diced)
3-4 carrots (diced)
1 lb chicken, cooked, chopped (I use left over chicken usually)
1/3 lb linguini, broken into 1 inch pieces
2-3 quarts of chicken broth (either from cans or boullion)
1 TBS olive oil
In a large stock pot heat oil and add vegetables. Stir and cook until partly soft. Add chicken broth, chicken and bring to a boil. Add noodles and boil for 10-12 minutes until noodles are done. Serve with warm bread or crackers.