Chicken Noodle Soup

I had attempted to make my own soup a few weeks ago and it was terrible. I didn’t have chicken broth in the cupboards, celery, noodles, and some other stuff that is basically in some basic soups. My husband looked at what I made as if it were Chum from Plankton’s restaurant. He literally ordered a pizza and the soup I made went to the trash.

He was a bit nervous to try this new soup and once he tasted it, he said it was really good. Hearing him compliment the soup made me feel like I have restored my honor. It may sound funny, but food costs way too much to be making things that don’t taste good. And I bet there’s a lot of recipes out there that are terrible. If I share a recipe and it sucks, please let me know.

Ingredients

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1 teaspoon dried rosemary

• 1 teaspoon dried thyme

• 2 cloves garlic, minced

• 1 onion, diced

• 1 cup celery, diced

• 1 cup carrots, diced

• 1 cup cooked chicken, diced

• 2 cups chicken broth

• 2-3 tablespoons sofrito

• Noodles (optional, add according to preference)

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add sofrito, onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.

3. Stir in garlic, thyme, and rosemary, cooking for 1 minute until fragrant.

4. Add the diced chicken to the pot.

5. Pour in chicken broth and bring the soup to a boil.

6. Reduce heat and let the soup simmer for about 20 minutes, stirring occasionally.

7. If using noodles, add them during the last 5-10 minutes of cooking.

8. Season with salt and pepper to taste before serving.