Chicken Noodle Soup:

Most of us here are recovering from almost a week of battling colds, coughs and sore throats. This soup hit the spot! It's not time consuming like some recipes out there, so you can have this comforting soup on your table in 30 minutes! I hope you give it a try!

2 & 1/2 quarts water

1 (32 oz.) container of chicken broth (make sure to check the label for gluten)

8 tsp. chicken bouillon granules (check this label too)

3-4 chicken breasts, cut into 1/2 inch cubes

1 cup frozen peas

1 cup sliced baby carrots

2 stalks of celery, chopped fine

1/4 cup onion, chopped fine

1 tsp. black pepper

1/2 tsp. dried basil

1/2 tsp. dried oregano

1 bay leaf

5 cups uncooked spiral pasta

Cook pasta according to package directions; drain and set aside. Meanwhile, in a large saucepan, bring water, chicken broth and chicken bouillon granules to a boil. Add chicken, peas, carrots, celery, onion, pepper, basil, oregano and bay leaf. Bring back to a low boil and cook for 20-25 minutes or until chicken is no longer pink in the center, stirring occasionally. Stir in noodles and serve!