Chicken Noodle Soup

Nothing is better in the winter than a warm bowl of chicken noodle soup! Especially after getting a cold while teaching runny-nosed kiddos in school. Yesterday was the first real snow in VA (since the random snow on Halloween) and I'm home for winter break, so I just had to make this soup. Homemade chicken noodle soup is easy and tastes 100x better than the canned version. It's fresh, less salty (something I'm trying to consume less of as a New Years resolution) and takes 20 minutes! This can be made gluten-free by taking out the noodles and adding in 1/4 cup of rice. Serves 8

Ingredients
2 breasts of chicken (from a rotisserie chicken), cut into small pieces
6 cups organic/gluten-free chicken broth
1 cup egg noodles, cooked
*or 1/4 cup rice, not cooked
1 zucchini, sliced into even sized pieces
1/2 of a yellow onion, chopped
1 red potato, chopped evenly
2 large carrots, peeled and chopped
2 large celery stalks, chopped
1 sprig rosemary
1 sprig thyme
1 sprig sage
salt and pepper to taste

In a large pot, heat broth and sprigs
*If using rice, add in with the broth in the beginning, it needs to cook for about 30 minutes
Add in vegetables
Boil for 5 minutes then add chicken
Cover and simmer for 15 minutes
Meanwhile heat noodles and cook for half of the time recommended
Drain the noodles, then add them to the pot
Simmer for 5 more minutes
Season with salt and pepper
Remove sprigs

Sluuuurp away!