Chicken Noodle Soup

After all my recent tasty-but-not-that-good-for-you recipe posts, I decided it was high time I got back to the good old basic foods. Tonight for dinner we had some homemade chicken noodle soup with broccoli. (I have also made this with peas or diced carrot if preferred.) This recipe makes about 4 servings, so double it if you're making a large pot.

Chicken Noodle Soup

1/2 medium onion

2-3 stalks celery

2 cloves garlic, minced

1 large chicken breast

6 oz wide egg noodles

2 Tbsp corn starch

1 1/2 tsp chicken bullion

Sprinkling of crushed bay leaves

Salt/pepper to taste

1 c. chopped fresh broccoli florets

2 Tbsp grated parmesan cheese (optional)

Fill a large saucepan about half full of water (about a quart). Cut onion and celery into large chunks and add to pot with the chicken. Add garlic and simmer over medium-high heat for about 15-20 minutes until the chicken is cooked through. Remove the chicken and set aside. With a slotted spoon, remove the celery and onionfrom the water and discard. Chop or shred the chicken and return to saucepan. Add additional water until the saucepan is half full again. Add egg noodles and return to medium-high heat. Mix corn starch with a little cold water and stir until smooth. Add to pot with crushed bay leaves and salt/pepper and gently boil for about 5 minutes. Add broccoli and continue cooking until noodles and broccoli are done (about 10 minutes). Turn off heat and add grated parmesan cheese. Mix well and serve.