Cooking With Chronic Pain: Chicken Noodle Soup
*To avoid pain in your hands from chopping the ingredients, I highly recommend a food chopper. It's as easy as pushing a button ;)
**Not my photo, I keep forgetting to take a picture when I make it. Thanks brain fog**
Ingredients:
- 4 cups Chopped Cooked Chicken
- 1 cup Chopped Celery
- 1/4 cup Chopped Carrots
- 1/4 cup Chopped Onions
- 1/4 cup Butter
- 8 oz Egg Noodles
- 12 cups Water
- 10 Chicken Bullion Cubes ( I use 8 because of salt content)
- 1/2 tsp Ground Black Pepper
- 1 Bay Leaf
- 1 tbsp Dried Parsley
Directions:
1. Sauté celery and onions in butter.
2. Add chicken, carrots, water, bullion cubes, celery, onions, pepper, bay leaf and parsley into a large pot. Simmer for 30 minutes,
3. Add in egg noodles and simmer for about 10 more minutes.
4. Serve immediately after.
**Not my recipe, I take no credit for it. Can pair with a side salad or serve as its own. If you don't have egg noodles, penne pasta works too. I also don't sauté the celery and carrots to avoid all the butter**
