Homemade Chicken Noodle Soup

This week, I thought I'd concentrate on comfort foods. The first one that came to mind was homemade chicken noodle soup. Not only was this perfect for me but also for my daughter - Lily. Some of you may know that she just had surgery last Friday, and this is Monday, and she's still trying to recover from the whole experience.

The surgery went well - the doctor assured us that all abnormal pre-cancerous cells had been removed. I thank God and all who had her in their prayers and good thoughts. I think the hard part was trying to come out of the anesthisia afterwards. She opened her eyes and had a panic attack. The doctors checked her vitals immediately because she kept saying something was wrong with her chest and she started hyper-ventilating. All of her vitals were fine. She just panicked. We've spent the last few days trying to keep her calm and help get stronger as her body eliminates the last of the anesthesia. My baby girl is a tiny little thing. She's 5 foot one inch and weighs 92 pounds. Oh, she can eat like a horse, but her body chemistry burns it all off. She's a type A personality.



So, it's comfort food this week. Nothing fancy - nothing difficult. Just tasty, delicious, filling and nourishing.

All good and natural ingredients. I want to take this opportunity to thank all of you wonderful and loving foodie friends in the blogosphere that extended good wishes to my daughter. She's the joy of my life, just as her brother, my darling Mikey is the light of my life. No, I'm not leaving my honey Bob out of the picture. Bob is the love of my life. You guys, my best friends in the foodie world are my family. I love you all and I thank you from the bottom of my heart.

Homemade Chicken Noodle Soup

2 large chicken breasts
2 tablespoons olive oil
sea salt
fresh ground black pepper
1 (32 ounce) carton chicken broth
4 carrots, diced
3 celery stalks, diced
1 small onion, sliced
1 (14.5 ounce) can diced tomatoes with green chiles
1/2 cup stewed tomatoes
1 teaspoon cumin
sea salt and black pepper to taste
2 tablespoons minced jalapeno peppers
1 cup wide egg noodles

Drizzle olive oil and season chicken breasts with salt and pepper. Roast for 45 minutes in a 350 degree oven. Remove and allow to cool.

In a large soup pot, heat tablespoons olive oil and saute onions, carrots and celery for 5 minutes.
Add the chicken soup stock and enough water to fill pot 2/3 full. Add tomatoes. Season with cumin, salt and pepper. Simmer while the chicken roasts in the oven.

Cut cooled chicken into semi-large bite size pieces and add to soup. Add noodles and simmer for 15 minutes. Makes 6 servings.