Quick Healthy Homemade Chicken Noodle Soup!

I had the sudden urge to make some chicken noodle soup for dinner. So i scavenged up some things and made a very good soup!

1 Onion, chopped
6-7 Celery stalks, chopped
1 Bag baby carrots, chopped
1 Container Chicken Stock (Low sodium, 99% fat free)
1 Container Chicken Broth (Low sodium, 99% fat free)
1 Bag Egg noodles
3-4 Bay Leaves
1 Whole Chicken (I got mine precooked, but cooking your own would be delicious too!)
Salt, Pepper
2 tsp Olive Oil
Garlic Powder (optional)
Chili Powder (optional)
Lemon Pepper (optional)

1. Add the broth and stock to a large pot on the stove, bring to a near boil.
2. Add egg noodles and bay leaf and reduce heat to medium.
3. Meanwhile, saute vegetables in a separate pan (in this order): olive oil, carrots, onion, celery, bay leaves
4. Saute for 7-10 minutes on medium heat.
5. Cut up chicken and add to the broth.
6. When vegetables are done, add to the pot and cook for about 10 minutes.
7. Add the optional spices after you mix the vegetables in.

Serving size: 1 cup soup
Servings per batch: About 14 (perfect for packing lunches!)

Calories 221 | Carbs 15 | Fat 9 | Protein 19