Chicken Noodle Soup with Lentils

I have a bunch of sickos in the house this weekend, and my sister asked if I would make chicken soup. So here is what I made and trust me it's super easy!


Chicken Noodle Soup with Lentils (for extra protein)
1 cup celery, chopped
1 cup carrots, chopped
1 cup dry lentils (rinsed)
1-2 boneless skinless chicken breasts, cubed
1/4 onion, chopped
1-2 cloves garlic, sliced
6 cups chicken stock (broth)
2 cups egg noodles

1) Pour your chicken stock (broth) into your pot and turn flame onto medium low heat.
2) Chop up your celery, carrots, and chicken breast and add to your stock (broth).
3) Cover pot with a lid and turn heat up slightly.
4) Chop up your onion, slice the garlic, and rinse off the lentils then add to pot as well.
5) Place lid back on the pot and set the timer for about a hour and thirty minutes being sure to checking your soup occasionally to make sure it is not boiling over.
6) After your timer goes off check to see if your lentils are fully cooked.
7) If they are, add your egg noodles and place cover back on the pot.
8) Allow it to simmer for approximately 15 minutes or until noodles are cooked.
(Add 1 cup of water if you notice that your amount of broth is getting too low. Add more or less of anything you want.)

Everybody (sick and non sick) loved this soup, so enjoy!

Chicken Gnocchi Soup

Chicken Gnocchi Soup
This recipe is pretty much just like the soup you will find at Olive Garden!

Ingredients:
2 lbs Chicken Breasts (cooked and diced)
4 C Chicken Stock
2 C Half-and-Half
1 stalk Celery (diced)
1 Garlic clove (minced)
1/2 Carrot (shredded)
1/2 Onion (diced)
1 C fresh Spinach (chopped)
1 tbs Olive Oil
1 tsp Thyme
Salt and Pepper
16 oz Potato Gnocchi (you can buy this at the store)
1 tbs Cornstarch (optional)

Directions:
1. Saute the onion, celery, garlic, carrot in olive oil over medium heat until onion is translucent.
2. Add chicken, chicken stock, half and half, salt and pepper, and thyme.
3. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
4. Add spinach and cook for another 1-2 minutes until spinach is wilted.
5. Heat to boiling
6. Dissolve cornstarch in 1-2 tbs water at this point if you want a thicker soup.
7. Ladle into bowls and serve!


Happy Cooking!