Chicken Noodle Soup (for the soul)

I truly believe chicken noodle soup is the best meal if two different things are happening—either you’re sick or it’s freezing cold outside. Chicken Noodle Soup just hits the spot. If you follow me at all you know I am not the cook. I cook, but I’m not a cook. Understand? But, I really wanted to make my own chicken noodle soup so I started searching recipes until I found one, with a few tweaks, that I love. I’m going to share it with you and hope you love it too.

The last two times I made it, I ended up sick—once with covid and the other with the flu—so I’m a little worried about making it again. I’m crediting God with prompting me to make it knowing my sick-self would be so happy with my cooking-self and God was right. It came in so handy right when I needed it. Both times, it was all I ate for three straight days!

Ingredients:
2-3 stalks of celery-chopped
2 carrots-chopped
1 onion-chopped
1 clove of garlic-chopped
2 tablespoons of butter
2 large boxes of chicken stock
½ box of beef stock
1/8 teaspoon rosemary
1/8 teaspoon sage
1 bay leaf
Salt and pepper to taste
Package of egg noodles
1 Rotisserie chicken, take off the bone and shred.

Melt butter and sauté celery and carrots in a large stock pot for five minutes. Add the chopped garlic, stir it in the pan for a few minutes. Add chicken and beef stock. Season with rosemary, sage, salt, pepper, and bay leaf. Bring to a boil and add the noodles. Be careful not to overcook the noodles. When noodles are done, add the chicken. Taste again for flavor. Then enjoy!