Homemade Chicken Noodle Soup

I'm sick and I don't like it. I brought up some turkey stock from thanksgiving so I could make myself some soup, but I forgot left over turkey so I made a chicken noodle soup in turkey broth. Absolutely delicious and just what the doctor ordered!

I started by baking a chicken breast at 425 for 25 minutes. I topped the chicken breast with some dry thyme, dry parsley and salt and pepper.

Chopped up carrots, mushrooms, onions, broccoli and some garlic. One by one I added them into a sauce pan with some butter and a little oil. Started with the carrots, as they take longest to cook, then the broccoli, mushroom and onions and finally the garlic. After those were cooked I removed them from the pot and put them aside. I didn't cook them too too much because I wanted them to have a little crunch while they were still in the soup. I added the stock to the pot to warm up. In the mean time, I boiled some water and cooked some noodles. I used rigatoni, which as my sister and I had discussed might be a little excessive due to their size, but still delicious none the less. Any time of pasta noodle would have worked! When I made a different version of this the other night at home, we used orzo. When the chicken was done I used two forks to 'shred' the chicken so it would be in bite size 'messy' pieces.

When the pasta was done I added it to the pot of stock, then the chicken, followed by the vegetables. I let all the flavours mix, as well as added some more thyme, salt and pepper. After it is warmed up enough, voila! Soup! I topped the soup with a little bit of shaved parmesan. Yum!