Chicken Noodle Soup

It's winter! Which means it's the season for for colds and bugs and all kinds of seasonal unpleasantness. And if you ask any doctor, they'll tell you that chicken noodle soup (and hot tea with honey and lemon) is the best remedy. Around our house this week there has been a yucky stomach bug and, needless to say, I haven't made anything off of my weekly menu, so I whipped this up instead.

1 tablespoon olive oil
1/2 onion, chopped
1 carrot
1 stalk of celery
4-6 cups of chicken broth
1 cup of noodles
1 1/2 cups of chicken, cooked and shredded (I use half a rotisserie chicken - it's yummy!)
Salt and Pepper, to taste

In a large pot, saute celery and carrot until they're just beginning to soften.



Add onion and saute until lightly browned.



Add broth and chicken and bring to a boil. Reduce heat and simmer, covered, about 20 minutes.



Add the noodles and simmer until the noodles are soft.



Serve with your favorite saltine cracker.