Comfy Chicken Soup

Stock:
Large box of Chicken Broth (99% fat free, low sodium)
2 - ribs of celery
2 - carrots
1/2 medium onion
Handful - fresh parsley
Tablespoon - peppercorns
1 clove of garlic (peeled)
2 chicken Breasts
1 to 2 cups of water

Wash vegetables, and cut celery, onion and carrots into large pieces. Bring all ingredients to a boil, then simmer (don't continue to boil!) for approximately 30-45 minutes. When chicken is cooked through, remove, and shred. Remove all vegetables, garlic clove, parsley and peppercorns. (Some small pieces may remain).

Soup:
2 carrots, sliced thin
2 celery stalks, sliced thin
1/2 onion, sliced thin
2 tblsp. chopped fresh parsley
1 tsp crushed peppercorns
1 tsp salt
1 tsp sugar
shredded chicken
1/2 package of egg noodles

Saute carrots, celery, onions in a small amount of olive oil until soft. Add all ingredients to stock, bring to a boil, cover, turn heat down and allow to simmer until noodles are al dente, about 20 minutes.

*Disclaimer: all measurements are approximate, as no two pots of soup are alike! Sometimes I add more veggies, a can of diced tomatoes, or a few herbs (any combination of thyme, cayenne pepper, bay leaf, oregano, garlic, basil, rosemary).

Tips: Don't salt until you're ready to assemble your soup. If you feel like you need a little more salt, use a dash of vinegar instead. This will bring out flavors without adding sodium. But don't add too much!! Just a dash will do ya!!

Serve with a crusty loaf of bread, and you have a warm meal for a cold night!