Mama's Chicken Noodle Soup

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Servings: 4 Prep: 20 min Cook: 35 min Dairy Free Gluten Free Entree Soup Freezable Homestyle Kids Soup: Hot Stovetop Added 30 days ago Updated 29 days ago

Ingredients

½ onion 3 carrots 2 stalks celery ½ bunch fresh parsley, optional 1 ½ pounds chicken breasts 2 tablespoons extra virgin olive oil, or fat of choice 1 ½ teaspoons minced garlic ¼ teaspoon dried rosemary 1 ½ teaspoons sea salt, to taste ¼ teaspoon ground black pepper, to taste 4 cups chicken broth 2 cups water 4 ounces gluten free rotini pasta, or shape of choice

Instructions

1. Peel and dice onion. Peel and cut carrots into 1/4 inch thick slices. Cut celery into 1/4 inch thick slices. Chop parsley leaves. Cut chicken into 2 inch pieces.

2. In a heavy bottomed pot, warm oil over medium heat. Add onion and celery.

3. Once the onion has become tender and fragrant, add garlic, carrots, and rosemary. Stir occasionally for 10 minutes. Add salt and pepper.

4. Add chicken broth and water and bring to a boil, then turn down to a simmer.

5. Drop the pieces of raw chicken into the broth a few at a time so that they do not stick together in the broth.

6. Simmer until chicken is tender and cooked all the way through. Make sure chicken is cooked until an internal temperature of 165F is reached.

7. While soup is simmering, prepare the noodles.

8. Bring a pot of water to boil. Add noodles and cook per directions on package.

9. Drain noodles and return to pot to stay warm until soup is done.

10. When soup is done and chicken is cooked through, add noodles to soup. Serve with fresh parsley sprinkled on top.