Chicken Broccoli Noodle Soup

    The weather seems to have quickly changed as it usually does this time of year. For most of us it is a welcome change from the summer heat. I don't know about you, but I love this time of year! I love the smells that fill my house as I crank up the oven and begin my seasonal baking. One other given is the big pot of soup that is slowly simmering on the back burner

     This recipe was given to me years ago by a friend, who got it from a friend, who got it from a friend, you know, that kind of recipe. It has been changed, modified, adapted to suit the needs and tastes of each cook as time has gone by, but one thing remains the same; it is simple, hearty and downright tasty.

This recipe is so quick and easy that on cold blustery days I would have this ready for the kids when they came home from school. They are now grown and out of the house but have shared with me that those are some of their best memories!

Chicken Broccoli Noodle Soup

Ingredients

4-6 Chicken Breasts

1 - 12 oz bag wide egg noodles

1 tbsp salt

1 tsp white pepper

1 tsp celery seeds

2 cloves fresh garlic

1 large onion, diced

4-6 carrots, sliced

4 broccoli crowns, cut to bite size

In a large stock pot boil chicken in salted water just until tender, (do not overcook) or it will get tough. Remove chicken from broth to cool saving the chicken stock. Skim off any foam from the broth. You want your broth to be clear. Add cut vegetables and spices to chicken broth, add more salt or spices to personal taste. Simmer for 30 minutes or until vegetables are tender. Add wide egg noodles and simmer until done. Enjoy!