Chicken Noodle Soup

Curer of colds, warmer of hearts, soother of souls: Chicken noodle soup has it all. But steer clear of canned chicken soup: Not only is it sparse on chicken and vegetables, but a single cup can also carry up to half a day's worth of sodium. This version is light on the salt, but it's so loaded with chunky vegetables and shredded chicken that it could be dinner on its own. While you're at it, double the recipe and make some to freeze for later. That way, when you're sick in bed, all you need is a microwave to have yourself some nourishing soup.

Ingredients:

• 1⁄2 Tbsp olive oil
• 3 medium carrots, peeled and chopped
• 3 ribs celery, chopped
• 1 small onion, chopped
• 1 clove of garlic, peeled
• 12 cups of low-sodium chicken stock
• 1 bay leaf
• 2 cups shredded leftover chicken
• 2 oz dried egg noodles
• Salt and black pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a pot over medium heat.
2. Add the carrots, celery, onion, and garlic and sauté for 5 minutes, until the vegetables just begin to soften.
3. Add the stock and bay leaf and cook over low heat for about 15 minutes, until the carrots are just tender.
4. Add the chicken and noodles and continue cooking for about 5 minutes, just until the noodles are soft.
5. Taste and adjust seasoning with salt and black pepper if necessary.
6. Discard the bay leaf and garlic clove. Garnish with parsley before serving, if using.