Classic Chicken Noodle Soup

Classic 🍜CHICKEN NOODLE SOUP🍜 may be the ultimate comfort food. And if you already made broth this is a perfect recipe to use it up! Feel free to switch up the ingredients with what you have - don’t have leeks? Thinly sliced onions will be great! Can’t find chicken breasts? Use whatever you can find or even leftover rotisserie chicken! Any noodle will do! Any broth or even chicken bouillon! You really can’t go wrong - just take this as a rough guide to making your own soup! Here’s what you need:

INGREDIENTS
1 Tbs olive oil
2 leeks, whites only, thinly sliced and thoroughly wash
1 large carrot, medium diced
2 quarts chicken broth
2 chicken breasts
1 heaping up fusilli
Salt

INSTRUCTIONS
1. In a large pot heat olive oil on medium heat. Once shimmering add leeks and sauté until tender, about 10 minutes.
2. Add carrots and sauté another 2-3 minutes
3. Add broth and bring to a boil then turn down to a simmer.
4. Generously season chicken breasts with salt and add to simmer pot. Let chicken poach low and slow until cooked through and internal temperature reaches 165F, about 30-45 minutes.
5. Once chicken is cooked remove from pot and shred into bite size pieces with two forks.
6. Bring broth back to a boil and add pasta, cover and cook until done (whatever the instructions in the box say but as always taste to make sure!)
7. Add chicken back into pot. Feel free to add an additional cup of water as the pasta will absorb a lot of the soup. Let everting mingle together for a couple minutes and then serve!