Chicken Noodle Soup

This is an old standby. The optional cheese gives it a nice creamy flavor.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 2 -3  chicken breasts
• 2  cups  chopped celery
• 1  cup  chopped carrot
• 1⁄2 cup onion
• 2 -3  garlic cloves, minced
• 1  large bay leaf
• 8  cups water or 8  cups chicken broth
• 1  lb  dried  egg noodles
• 6  ounces monterey jack cheese, shredded (optional)
•  salt and pepper

Directions

1. Boil chicken, onions, garlic and bay leaf in broth or water until chicken can be pulled away from the bones; I prefer broth for a richer taste.
2. Remove chicken and cool until you can handle it.
3. Add the celery and carrots to the broth.
4. Cut cooled chicken into bite size pieces.
5. Return chicken to the broth.
6. Simmer until veggies are almost tender.
7. Add pasta to the chicken and veggies.
8. Simmer until pasta and veggies are cooked.
9. Add salt and pepper to taste.
10. Sprinkle cheese on top if desired and stir.