30 Minute Chicken Noodle Soup!

As the weather gets cooler and the days get shorter (and busier!) the sounds of the season can be heard: falling leaves, fires crackling, noses sniffling...wait. Oh yeah! The fall brings COLDS, and snuffles and chills and all those other fun things that can only be cured with Chicken Soup. Unfortunately, chicken soup can only be made by 112-year old Russian Grannies bent over a copper kettle for three days right?

Not necessarily!

This recipe takes about 30 minutes to throw together, with minimal effort (maybe stirring it a couple of times?) TIP: use (home) frozen veggies to cut down on BOTH the prep and cooking times!

30 Minute Chicken Noodle Soup

2 Chicken breasts, diced (also a great way to use up the leftovers of a whole roasted chicken!)
1 cup Carrots, Celery, Onion - diced
2 Garlic cloves
1 Tbs dried Sage, crumbled
3 cups Water or Chicken Stock
Salt and Pepper to taste
1 cup dried Pasta, small tube-shapes work well!
1/4 cup Sour Cream (for Creamy, omit to keep it traditional)

Put the chicken, vegetables, garlic and sage in a large pot. Cover with water and add salt and pepper. Bring to a rolling boil and let cook for 5-10 minutes, add in the pasta and cook until the pasta and vegetables are tender (the chicken will have cooked the fastest), about 20-25 more minutes. Stir occasionally, especially when you first add the pasta. There is no need to drain! The liquid will form the broth and the starch from the pasta gives heartiness. Remove from heat and stir in the sour cream. Serve! You could have a Throwdown with Russian Grannie Bobby Flay and take the win!