CHICKEN NOODLE SOUP

Ingredients

  • 2 boneless skinless chicken breasts cooked and shredded
  • 8 cups chicken broth
  • 2 tablespoons olive oil
  • 4 celery stalks chopped
  • 4 whole carrots chopped
  • 1/2 onion diced
  • 1/4 teaspoon thyme
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Bay Leaves
  • 1 cup Egg noodles
  • 2 cup water

Preparation

  • In a stock post drizzle with olive oil.
  • Cook the carrots/celery/onion mixture for 5-8 minutes until beginning to become soft.
  • Add chicken broth, water, and seasonings. Bring to a boil. Allow the vegetables to continue to cook and the chicken to heat threw.
  • Add pasta and cook on medium-high for about 10 minutes.
  • Remove the bay leaves.
  • Serve with your favorite rolls, like our Homemade Hawaiian rolls.

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