Chicken Noodle Soup

Yesterday my baby boy woke up with a fever and was not at all himself. He wouldn’t eat, he was very quiet and very still. I kept him home from preschool and we cuddled under his blanket watching movies all morning long. I was a little worried about him because he was acting so unusual. When lunch time came around and I asked what he would like to eat, all he wanted was “chicken noodle.” I quickly realized that I had donated all the canned soup we had in our pantry because of all the fake, processed ingredients in them. So I decided to make a pot of soup for him. Sure, it took longer than I would normally spend on lunch, but I figured the rest of us could have it for dinner. I think I would have done anything to make him feel better.

Now I’m not saying my Chicken Noodle Soup recipe is magic, but, I swear after he took just a few bites I could see my boisterous boy coming back. Soon he was also eating apples and then was back to playing trucks. This soup has great flavor and it is so much healthier than any canned soup. You could even freeze some to warm up on days like these in an e-germ-ency, as my mother-in-law calls it. Enjoy!

CHICKEN NOODLE SOUP

2 boneless, skinless chicken breasts
2 Tbsp., extra virgin olive oil
1 small onion, chopped
1 clove garlic, minced
1 cup carrots, sliced
2 celery ribs, sliced
1/2 tsp. dried thyme
1 bay leaf
2 quarts chicken broth
1/2 tsp. sea or kosher salt
1 1/2 cups whole wheat pasta (any shape)

Preheat oven to 375 degrees. Place chicken breast in baking dish and drizzle with olive oil and salt and pepper. Bake until cooked through (about 30 minutes). Set aside to cool. Shred with your hands or cut into chunks.

In a large skillet add olive oil, onion, garlic, carrots and celery. Cook until softened but not browned (5 minutes or so). Add thyme, bay leaf, chicken broth and salt. Bring to a boil then reduce to a simmer. Add pasta and cook several minutes until pasta is cooked. Add shredded chicken. Add more salt and pepper to taste.