Newlywed in the Kitchen Recipe #7: "Homemade" Chicken Noodle Soup

Disclaimer:  I suppose because I didn't actually hand-make the noodles or boil bones in order to create my own chicken broth, this is not technically "homemade" but it's close enough for this girl.

Last month, The Boy from Texas wasn't feeling very well, so we nixed the plan to cook fajitas and decided that I'd whip up some chicken noodle soup instead.  This is something that is quick, easy, healthy, and cures the sick (in my non-medical opinion).  I served it with equally "homemade" Jiffy cornbread, which The Boy from Texas claims is the best thing I cook.

The Boy from Texas Rating:  4.

The Boy from Texas Comments:  What?  A 4 is pretty good for chicken.

"Homemade" Chicken Noodle Soup

2 boxes of reduced sodium Swanson chicken broth

Carrots (I buy the ones already cut in "chips" and use half of the small bag)

6 stalks of celery

Parsley

Minced garlic (just a smidge....like maybe 8 of the little pieces)

Pepper

Season salt

Bay leaf

Rotisserie chicken

Egg noodles

Bring chicken broth, carrots and celery to a boil.  Add in all of the spices to taste.  Let boil for about 20 minutes.  Remove all of the meat from the chicken and dump that in the pot.  Allow to boil for another 15 minutes or so.  Add in egg noodles and allow to boil for about 10 minutes.  Viola.