Chicken Noodle Soup

Mmmm, comfort food. We always have chicken noodle soup in our house. I make a big batch at the beginning of each week and it lasts us throughout the week for lunches, dinners, a quick snack, you name it! It's super easy, healthy, and this time of year, really comforting :) It's nothing special but I thought I'd share...

Ingredients:

• 2 cups (1/2 a box) of Ditalini pasta
• 1 chicken breast cubed into bite-sized pieces
• 2 carrots, copped
• 1-2 celery stalks, chopped (depending on size)
• 1/4 of a red onion chopped - optional, since not everyone likes onion
• 1 large box (48 oz) of chicken broth - you could use bouillon cubes if you prefer or vegetable broth
• 1 cup of water

Directions:

1. Cook chicken breast (unseasoned) and cube
2. In a large pot, combine broth, water, vegetables and chicken
3. Bring to simmer 
4. Add in noodles, cover and cook for 8 mins or until noodles are al dente (noodles could even be slightly underdone if you are storing immediately, since you will reheat the soup throughout the week)
5. Once noodles are al dente, remove pot from heat and cool until safe to transfer into container or move pot into fridge*

If you find there is not enough broth once noodles are done, you can add more water or broth if you have it. Also, if you have a larger family than mine, just double the quantities above.

* If you are planning to eat the soup right away and save leftovers, then serve immediately