Sensational Chicken Noodle Soup

Rose is sick so, with a little bit of effort, I was able to cobble together a version of chicken noodle soup that was much better for her and a canned option.  Here is what you will need.

• 96 ounces of chicken broth. (I suggest using organic or low sodium versions).
• Two large, boneless, skinless chicken breasts
• Two carrots, peeled and chopped
• Two celery sticks, chopped
• Four Dorot garlic cubes
• Four Dorot basil cubes
• Two Dorot cilantro cubes
• Whole wheat pasta

Grill the two chicken breasts.  Once cooked, bring inside and allow them to rest for 5 minutes.  In a stock pot, combine the chicken broth, basil, garlic, and cilantro. Add salt and pepper to taste and slowly bring to a light boil. Cover, reduce heat and allow to simmer for 15 minutes.  Pull chicken apart, add pasta, carrots, celery and cook covered for another 8 minutes.  Stir before serving.

While not as easy as a can, it was certainly worth it.  Bonus points awarded for having enough for Rosie to take to work for lunch Monday.