Chicken Noodle Soup
Ingredients
- 1 lb chicken breast diced
- 5 oz olive oil
- 1 large onion diced
- 3 large carrots peeled and diced
- 3 ribs celery diced
- 1 tbsp garlin or 4 cloves, minced
- 2 bay leaves
- ½ tsp dried thyme
- 8 cups low sodium chicken broth
- salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Add carrots, onion, and celery. Cook for 5-6 minutes. Onions should be translucent.
- Add garlic, bay leaves, and thyme. Cook for 1 minute.
- Add chicken broth and bring to a simmer. Add salt and pepper taste.
- Add chicken breast, making sure it is submerged into the broth. Bring to a simmer and cover for 20 minutes. Stir occasionally, making sure the liquid does not get too low. Add more broth or water as needed.
- Turn heat to medium-low. Add noodles and cook according to package time, usually 6-10 minutes.
- Can be served with fresh herbs such as parsley or thyme.
Notes
Tip: Pre-make this soup through step 4, cool and freeze. Reheat on stove to a low
simmer, then pick up on step 5.
simmer, then pick up on step 5.
