"Chicken" Soup

6-12 oz. Egg noodles

3 carrots

2 celery stalks

1 onion

2 cloves garlic

32 oz. Chicken Broth (may need 2 containers of broth)

Additional salt and pepper may be needed, but broth is usually salted and sometimes seasoned.

This soup can easily be adjusted, you can add chicken, fake chicken, or peas, to increase the protein/nutrients. 

Directions:

Chop the onion, garlic, carrots, and celery. In a soup pot pour 2 TBL oil and sautee the vegetables, then add the chicken broth. Allow the soup to simmer until the vegetables are not crunchy (but not too soft!). Increase the heat, bring soup to a boil, then pour in the noodles. 

I have not made this recipe for a while, so you may need more broth than what is stated above. I usually add about 1/2 of a bag of egg noodles, which is why I wrote that you will need between 6 to 12 ounces of noodles. These noodles really expand and soak up liquid, so don't add too many. 

Bone broth or similar high protein broths are great for soup. They are more expensive but they provide much more protein than typical broth. The other product I purchase (from the soup/broth aisle) is "Better Than Bouillon." It is great to have on hand. Keep a jar in your fridge, and in recipes like this you can add a tablespoon with a few cups of water to increase the amount of broth and it adds great flavor! 

This is an image of egg noodles. Any type of small noodle will work for this recipe :)