These higher than average temperatures are messing with the stew/soup fanatic in me but lets be honest, I can eat soup literally any time any where. Which is why I am going to go ahead and post my Homemade Chicken Noodle Soup recipe!
Start by preparing a pot of fetuccine noodles or spaghetti noodles. Bring the water to a boil and add the pasta. Let it cook until tender, drain the excess water and set aside.
Take two already thawed out skinless, boneless chicken breasts and season with a pinch of season salt, poultry seasoning and garlic and onion seasoning. Cook in the oven on 365 for 17 minutes. Once the chicken has cooled down, slice to your liking.
Pour two boxes of chicken broth into a large saucepan along with the noodles, rice and chicken, carrots and celery. Cook over medium heat until it begins to boil. Once it boils, turn it down to simmer for 30 minutes.
Serve with Saltines or my personal favorite, the everything flatbread cracker from Whole Foods.
I also tend to think this would be nice with a sweet white zinfandel or semi dry chardonnay. Whatever you serve this with, I guarantee it will be a hit!