Welcome to Kate’s Kitchen with Teens.
This homemade chicken soup makes perfect leftovers for a school lunch or dinner.
What you need:
2 cooked chicken breasts, shredded
3 chicken bouillon cubes or 3 teaspoons chicken bouillon granules
1 Tablespoon olive oil
1 large onion, chopped
3 carrots, sliced
3 stalks celery, chopped
1 teaspoon thyme
1 teaspoon basil
32 oz. chicken broth
2 cups wide egg noodles
salt & pepper to taste
To cook chicken: Poach chicken by placing breasts in a large skillet; cover with water and 3 chicken bouillon cubes (or 3 teaspoons chicken granules). Bring to a simmer over medium to low heat and let cook, turning over the breasts, about 20 minutes or until cooked through. Chicken will be white. Set aside to cool, and shred by hand.
For the Soup: Saute the onions in olive oil over medium heat until they become translucent. Add the carrots, celery and herbs; saute until soft, about 4 minutes. Add broth and chicken, heating until it starts to boil. Turn down the heat and add the noodles and simmer until cooked through, about 6 minutes.