2 Quarts of Chicken Broth ( I am always in a time crunch so I bought fresh chicken broth from the store)
1 Small cooking onion
2 Medium carrots
2 Celery ribs
2 Cups cut pieces of chicken
8 Ounces whole wheat pasta
For this recipe I like to use whole wheat pasta. Any type of noodle works though! The first thing I do is get the pasta ready. Once the pasta is cooked and drained I set it aside. The easiest way to cook the chicken is to boil it in a pot on the stove. Once the chicken is boiled you can cut it apart in small pieces. If you end up having extra chicken you can keep it in the fridge (it will keep for about a week). Or you can freeze it! I usually like to make extra chicken just in case I want to make soup again the next week, or the week after that. Next, you want to cut up your carrots, celery, and onion. For me, I like my vegetables to be in bigger pieces than usual. However, you can cut the carrots, celery, and onion into any desirable size. Once these are cut I place them into a large pot and let them simmer for 4-5 minutes (the timing also depends on how tough you like your vegetables in your soup). I then like to sprinkle a little salt and pepper onto the vegetables. After stirring a couple times I add the chicken broth. Once the broth begins to boil I add the chicken pieces and that pasta. I wait another 4-5 five minutes and then the soup is done! It's super easy and you can eat the soup whenever you want depending on if you like your vegetables crunchy or soft. Once the soup is done (and I have had a few bowls) I like to let it cool down a bit before I store it. I like to store it in a big mason jar but any container works well!
