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All of the ladies in my house had been down with this horrible flu that is going around here on the East Coast.  I shared a photo of me and 2 of the Littles eating my homemade chicken noodle soup and lots of you asked for the recipe...so here it is!

The basis of this soup - and a few of my other chicken recipes is my Stewed Chicken - so I started with that:

Four large boneless chicken breasts

2 cans Rotel Diced Tomatoes - Original or Mild (depending on your preference)

Place for large chicken breasts in a four or 5 quart sauté pan. Cover with two cans of Rotel tomatoes and let simmer for 20 minutes with the lid on.

Once the chicken is cooked through, set aside on a plate and let cool. Save the tomatoes and juice to add to the chicken broth. Once cooled, you can cube the chicken for the soup.

Then boil 1 package No Yolks wide noodles per the directions on the package. Rinse and set aside.

For the soup, you will need 2 large cartons of organic chicken broth ( or 4–16 ounce cans).  Pour the chicken broth into a large stock pot and bring to a boil. Add cubed chicken along with the tomatoes.  

2 zucchinis

2 medium yellow squash

2 red bell peppers

2 onions

1 large carrot

While chicken broth is heating, julienne slice or chop all vegetables. I like to sauté mine in olive oil with a little salt-and-pepper and sesame seeds to liven up the flavor.  Add the vegetables to the chicken broth.

Bring the soup to a boil for five minutes. Reduce heat and let simmer for 20 minutes.

Serve and enjoy!

Hopefully you won't NEED to try this soup during cold and flu season to feel better like we did... just try it because it is YUMMY!

Best,

Albany