New Chicken Noodle Soup Recipe

This soup looks strikingly orange when its done because of the carrots but tastes really good, is super healthy and is easy to make. I like making soup but usually can't remember exactly what I put in from one batch to the next. Jay (who was sick at the time) commented that this was the best soup I'd ever made and Kate loved it also. I decided to write it down so I don't forget about it.

Ingredients:

3 chicken chicken breasts (can be boneless, frozen, whatever you have)
4 medium carrots broken in half
1 onion cut in quarters
6 or more garlic cloves
3 Qts of water (approximately)
1 1/2 tsp salt (taste it after its cooked and add more if it needs it)

4 oz. dry Spaghetti Noodles(add later)

Fill soup pot with water (more if you want/need it) - put in all ingredients (except noodles) and bring to boil.
turn down to a simmer and cook until chicken is done and vegetables are tender.

Remove Chicken and use a stick blender to blend vegetables in the pot to a semi-smooth consistency. (If you don't have a stick blender dip out the vegetables with a little broth and process or blend them until fairly smooth and return to pot). Blending the vegetables into the cooking water creates a thickened flavorful broth that is extra special in soup and hard to get otherwise. Its also much cheaper and healthier than using bought broths or boullion granules for flavor.

Return to boil and add dry noodles (don't put too many - they will continue to absorb liquid later and you'll end up with goulash instead of soup.

Chop Chicken into bite size pieces and return to pot.

When noodles are done be sure to taste - add more salt if needed. Sorry no picture - I made this yesterday but not one drop is left - we ate it all!