Chicken noodle soup is one everyone's go to list, especially when you're sick.  Chicken noodle soup is filling, easy on the stomach and when packed with the right ingredients, doesn't have to be bland.

​In fact, I've come up with a chicken noodle soup recipe that is anything but bland.

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How many times have you bought chicken noodle soup that is canned and microwaved it?

It usually has chunks of chicken, a strong broth and noodles.  If you get the more expensive cans, you may get a vegetable or two in there.

But for the most part, you're going to get a little bit of protein, a LOT of carbs and a TON of sodium.

​Not exactly my idea of super healthy. So, I worked on making a chicken noodle soup that was both delicious and good for you.

You'll need one pound of chicken breast, cut into small cubes.  You'll also need seven cups of chicken broth, two or three large whole carrots, one small onion, 1-2 ribs of celery, 2 bay leaves, 1/2 pound of egg noodles, 1/4 tsp. dried dill, 2 tbsp oil, and salt and pepper to taste.

Check these out if you need dill or bay leaves.

If you really want the best flavor, I suggest growing your own herbs and using them to cook with!

I like to go ahead and cut everything up so that I'm not cutting or chopping while I'm trying to cook.  It's easier for me if I just go ahead and get that over with before I start cooking.

Prep your ingredients for homemade chicken noodle soup first.

Cut your chicken into small cubes.  About a half-inch cube is a good size.  Anything larger tends to be a large bite of chicken with not much else when you're eating.

Peel and chop your carrots.  I peeled mine and then cut each carrot in half before cutting them into coins that were about 1/4" wide.

Peel and chop your onion.  I chopped my onion into small pieces.  If you have a food chopper, get that puppy out and get to chopping.

Wash the ribs of celery to remove any dirt.  Cut the ends off.  I cut my ribs of celery in half long ways before I started cutting them into coins that were about 1/4" wide.

Once everything is chopped, you can begin cooking.

In a large soup pan, pour two tablespoons of oil in the pan and turn the heat on medium.  Once the oil is hot, add the carrots, celery, onion, bay leaves and a pinch of salt and pepper.

​Cook for about 8 minutes or until the vegetables start to cook down.  You want to start to get a little bit of color on the vegetables.

Add the chicken stock to the pan and bring it to a boil. Once it is boiling, add the cubed chicken and cook for 5 minutes.

Add the egg noodles and cook for another 10 minutes.

Once the noodles are soft, remove from the heat.  Add the dill once you've removed it from the heat. Add salt and pepper to taste.

If you love this recipe, you'll love my old-school recipe for homemade chicken and dumplings!

​Serve with a warm, crusty bread to soak up all of that yummy juice. Say goodbye to all of those over processed cans of chicken noodle soup and say hello to this healthier one!