Cold season is inevitable. Between kids, holiday travels, and sneezy coworkers, you know you are bound to get at least one. When I am sick, I try to use that time to slow down, catch up on Netflix, and eat large amounts of soup. Yet one can only take so much salty canned soup with tiny noodles, and three microscopic chunks of chicken. This hearty chicken noodle is one of my go-to sick foods because it is full of flavor and healthy components. It does not require any exotic ingredients, and makes enough for about four servings. You can also throw in whatever else you like! Instead of chicken, I have used turkey, as well as corn, spinach, or kale to sneak in extra veggies.
2 Large chicken breast, cooked
2 Quarter sized handfuls of linguine noodles
1 Stalk of celery, thinly chopped
2 Full sized carrots, or about 12 baby carrots, diced
2 Chicken bouillon cubes
1/4 of an onion, finely diced
*Optional: Leafy vegetable of your choice
Pepper, garlic salt, and dried, crushed red pepper
In a large pot, bring water to a boil. Be sure to fill with extra water to make broth. Add bouillon cubes, and stir until dissolved. Break noodles in half, and cook according to the directions on the package. Add onion, and chicken. Let simmer for 15 minutes. Add vegetables, then stir in garlic salt and pepper to taste. Sprinkle in a pinch of red peppers, and let everything simmer for another twenty minutes. Serve with crackers or top with croutons.