Chicken Noodle Soup

Ah...I love this recipe and so do the kids. It's one of the few things they will eat! It's so delicious, warming, and healthy. It's also a good winter staple because it's helps to fight the common cold. (I read about it on the internet.) I know there are tons of ways to make it, but here's mine. It's so good that even my mom asked for my recipe! Usually it's the other way around.

INGREDIENTS:
1 garlic clove, diced
4 organic celery stalks, sliced (keep leafy ends)
3-4 large carrots, peeled and sliced (keep ends)
1/4 of a sweet onion, chopped
2 TBSP extra virgin olive oil
salt & pepper
2 32oz containers of chicken broth
1 package of boneless, chicken breasts
1 bay leaf (optional)
1/2 bag of No Yolk brand egg noodles, size medium

1. In a large stock pot heat oil on medium heat. Add celery, garlic, carrots & onions and heat for about 10 minutes until tender.
2. Meanwhile in a medium pot, place chicken, salt & pepper, bay leaf, carrot ends, and celery leaf ends; cover with water. Bring to a boil and simmer uncovered until chicken is no longer pink, maybe about 15 minutes. Take the chicken out, but SAVE THE BROTH; discarding the bay leaf, carrot and celery ends.
3. Once vegetables are tender add chicken broth from containers as well as the broth from cooking the chicken, but use a strainer. Bring this all to a boil and add the noodles. Shred, don't cut the chicken and add it to the soup. Let everything simmer for 25 minutes. Serve when ready.
4. Soup is always better the next day, so heat some up for lunch with a yummy grilled cheese. Grilled cheese with zucchini.