We made it home from the beach safely but managed to bring some kind of nasty bug along with us. I hate to see any of my family sick. There isn't much I can do to help. Except make soup. It isn't medicine but it at least offers a little comfort. Walking in with soup and crackers on a tray makes me feel better, too, because it's a way to say, "I would make you well if I could."
This chicken noodle soup tastes better than canned soup with not much more effort. If you have leftover chicken one night, put a 1-cup container of cut-up cooked chicken (spoon in a little broth if you have it) in the freezer and you’ll be ready for this recipe.
CHICKEN NOODLE SOUP
1 (32-oz.) box of chicken broth (I use low-sodium broth)
1 carrot, peeled and sliced
1 stalk celery, sliced (or diced)
½ cup uncooked medium egg noodles
1 cup cubed cooked chicken
Pepper, to taste
Mix broth, carrot, celery, and pepper in saucepan. Heat to a boil. Stir in noodles and chicken. Cook over medium heat for 10 minutes, or until noodles are done.