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Chicken Noodle Soup

2 Tbsp olive oil
2 carrots, peeled and chopped
1 medium onion, chopped
2 ribs of celery
2-3 garlic cloves, sliced thin
2 bay leaves
salt & pepper (roughly 1 tsp salt, 2+ tsp pepper)
4 (14oz) cans chicken stock
4 chicken breast halves, diced
1/2 lb wide egg noodles
1 Tbsp fresh thyme
1/4 cup fresh parsley
1/4 cup fresh dill

Add celery, carrots, onion, and garlic to olive oil over medium heat. Cook until softened. Season with salt and pepper. Add stock and bay leaves to pot; bring to boil. Let simmer 8-10 minutes.

Bring to boil, add chicken and cook 2 minutes. Add noodles and cook 6 minutes (or until noodles are tender).

Reduce heat to low and add parsley, dill, and thyme. Check seasoning, add salt & pepper as needed.

Published inRecipesSoups