Chicken Noodle Soup

It was such a cool weekend this past weekend, I decided to make some Chicken Noodle Soup from scratch.  I love the brothy kind of chicken soup...it warms the soul.  I know I posted a similar soup back in November, but it never hurts to have this soup on hand!  A little variation with the Rosemary and this one doesn't have the cream of chicken in it.  Strictly a broth soup.  You'll love it and why buy those canned soups, when you can make it from scratch?

Chicken Noodle Soup

3 cans chicken broth
2 cups wide egg noodles
2 chicken breasts - boneless, skinless
2 Tbsp. butter
5 baby carrots, finely diced
1 stalk celery, finely diced
1 tsp. rosemary
1 tsp. salt
1 Tbsp. ground pepper

In stockpot over medium heat, melt 2 Tbsp. butter.  Dice the 2 chicken breasts into small pieces and add to the pot.  Saute' until the chicken is mostly done.  It doesn't have to be completely done because it will finish cooking in the soup.  Add 3 cans of chicken broth.

Add 5 baby carrots, finely diced, 1 stalk of celery, finely diced, rosemary, salt and pepper.  Bring to a boil.  Once it comes to a rolling boil, let cook for about 15 minutes to ensure the chicken is completely done and then add 2 cups wide egg noodles.  Reduce heat to medium/low and cook for about 10 to 12 minutes until noodles are done.

Serve and Enjoy!