Easy Chicken Noodle Soup

Pure comfort in a pot. Sauteed chicken, onions, carrots, and celery, basking in the glory of an herbal broth with tender egg noodles. I feel like I should add a diving board.

I can't think of anything more comforting than a bowl of this soup. And each bite pops with so much flavor you can't stop going back for more. No problem there - it's super healthy and virtually fat-free.

Since there are so many different ingredients (easily added without work - like frozen peas and corn), each bite is unique and different from the last. And think about the additions and substitutions you can make based on what you have in your fridge and freezer. No celery? Use bell peppers. No garlic? Add garlic powder. No frozen peas? Use lima beans. In fact, add canned beans too if you want. You can't go wrong, and you can make it a different way every time.

Confession: I had a container of leftover soup, this soup, in the fridge. I decided I wanted it. I didn't bother to transfer the soup to a "normal size" bowl. I took the container from the fridge and it went straight into the microwave. From the microwave, I went to the couch - with a napkin, a spoon and the TV remote. It was a good night.

Easy Chicken Noodle Soup

6 ounces egg noodles, regular or yolk-free
1 tablespoon olive oil
2 carrots, peeled and chopped or cut into rounds
2 stalks celery, chopped
1/4 cup minced white onion
2 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt, plus more for seasoning at the end
1/4 teaspoon ground black pepper, plus more for seasoning at the end
5-6 cups chicken broth, I gave a range so you can decided how brothy you want your soup
2 tablespoons tomato paste
1/2 cup frozen peas, keep frozen until ready to use
1/2 cup frozen corn, keep frozen until ready to use

Cook the egg noodles according to the package directions. Drain and set aside.
Meanwhile, heat the oil in a large stock pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, and garlic and cook for 3 to 4 minutes, until soft. Add the chicken and cook for another 3 minutes, until no longer pink on all sides, stirring frequently. Add the oregano, basil, salt, and pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add the broth and tomato paste and bring to a simmer. Reduce the heat to medium-low, partially cover and simmer for 10 minutes. Stir in the cooked noodles, peas and corn and cook for 2 minutes to heat through. Season to taste with salt and pepper.

Serves 4