Chicken Noodle Soup

My previous post ("Tender Beef Medallions...") was all about comfort food. And what could be more comforting than a big bowl of warm, delicious chicken noodle soup? (Especially on a cloudy, rainy day, when the temperature starts to slowly drop. I write this as I'm looking out my window into the grey...)

Here's a quick, easy recipe (adapted from campbellskitchen.com) that will make 3-4 servings, and is guaranteed to put smiles on faces. :-)

What you'll need:

• 1-2 large boneless, skinless chicken breasts
• 4 cups chicken broth
• 4 stalks celery, chopped
• 7 baby carrots, chopped (or 1-2 large carrots, chopped)
• 1 cup wide egg noodles
• 1/4 cup orzo (optional)
• pepper

Spray a large skillet with cooking oil and place over medium-high heat. Add chicken breast(s). Season with pepper. Allow breasts to cook through, about 8-10 minutes on each side (depending on thickness). Remove from heat and place on cutting board to cool.

Meanwhile, add chicken broth, carrots, celery, and a generous dash of pepper to a large saucepot over medium-high heat. While bringing this to a boil, begin shredding chicken breast(s). (Use two forks and pull apart into smaller, bite-size pieces.)

When broth and veggies begin to boil, stir in chicken and pasta. Reduce heat to low-medium, cover and cook for 10 minutes or until pasta is tender.

When serving, add another twist of fresh, cracked black pepper on top. Mmmmmm...now doesn't that look good? Can't get much more comforting than this!