In my house April Showers always means more colds and flu! This easy to make Chicken Noodle Soup will help cure any cold!

Chicken Noodle Soup
(30 Minutes)

Equipment
Cutting Board
Knife
Medium Sauce Pan
Wooden Spoon
Ladle


Ingredients

2 tablespoon of extra virgin olive oil
6 cups of low sodium chicken broth
2 carrots- peeled and diced
2 celery stalks peeled and diced
2 cooked chicken breasts cut in to small pieces (approx 2 cups)
2 cups of noodles – cooked

Directions

1. In a large pot place the olive oil, carrots and celery.
2. Cook over low heat until the vegetables are soft and tender– stirring often  (approximately 10 minutes)
3. Add the chicken broth, chicken pieces and noodles
4. Season with Salt and Pepper

The soup can be stored in the refrigerator for up to 4 days.

Short – Cut Ideas
Make 2 cups of extra pasta at dinner and store in an airtight
container until ready to make the soup.  Cooked pasta will stay fresh
in the refrigerator for 2 days.
***In a hurry use two cooked chicken breast from your local market or
by a rottiserie chicken.

TRIVIA Did you know that of about 350 million cans of chicken noodle
soup of all commercial brands sold annually in the United States, 60
percent is purchased during the cold and flu season. January is the
top-selling month of the year.