2 Quarts chicken stock (homemade long-cooked stock is best for the healing properties)
2-3 chicken breasts or boneless thighs
1-2 cups carrots (depends on how many you like)
1 cup chopped celery
2 cloves garlic, chopped
2 T. parsley, chopped
12-16 oz. pasta
Pour stock into a big soup kettle. Add chicken and vegetables. Boil until chicken is fully cooked. (Veggies should be cooked by then too.) Remove chicken and chop or shred it up. Add back to the pot & bring up to a boil. Add in the noodles and cook for about 10 minutes until pasta is tender.
Serve up a big bowl of comfort!
This is my go-to meal when anyone in our home or friends are sick. The long-cooked chicken stock I make homemade and freeze in bags or mason jars in quart portions.
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