Homemade Chicken Noodle Soup

A couple of weeks ago, Ethan told me he didn't want a heavy dinner. He said he'd been feeling a cold coming on. He asked me to just make chicken soup (he meant from a can). I decided that I'm 35 years old and can figure out how to make homemade chicken soup!

I found a simple recipe online as a starting point. Here is what I cooked. Ethan said it was one of my outstanding dishes.

4 cups chicken broth
2-3 stalks celery, chopped
3 carrots, peeled and cut into buttons
half an onion (sweet is better), chopped
a few teaspoons crushed or minced garlic (or the equivalent amount fresh)
teaspoon lemon pepper or similar seasoning
1 cup uncooked egg noodles, wide if you can find them
1 lb (or more) chicken breasts, cut into 1-2 inch chunks

Start by pouring the chicken broth into a stock pot or other large pot. Throw in the celery, carrots, onion, garlic, and lemon pepper. Cook on High burner until boiling, and then turn down to Medium/Low.

Brown the chicken chunks in a skillet. Salt lightly and pepper heavily.

When the chicken is cooked, throw into the big pot of broth and vegetables. I added water to the broth pot at this point, for more volume. Ideally the broth pot stays at a delicate boil.

Start the egg noodles on stove as directed on package. Drain and set aside when cooked.

After about half an hour of delicate boiling, the chicken and broth will be ready. Add noodles and turn burner to Low.

It should be ready!