Chicken Noodle Soup
  1. Pre-heat a frying pan over medium heat (tip: to see if your pan is pre-heated enough, run a hand under the tap, and then “flick” a drop of water onto the pan. If it sizzles, your pan is ready). Melt butter or oil in pan, and then cook diced chicken with seasonings until no pink remains (about 5 minutes).
  2. Add garlic, onion, carrots, and celery and cook until onions are slightly translucent (about 2-3 minutes).
  3. Add chicken broth and turn heat to medium-high until it starts to boil. Once soup comes to a boil, bring the heat down to medium-low and simmer until the carrots are nearly cooked through (about 20 minutes).
  4. Add raw noodles and boil as per package directions (if using egg noodles this should be around 5 minutes).
  5. Serve with soup crackers and plenty of warm blankets.