1 T olive oil
1 large chicken breast, cubed
1/2 tsp salt
1/2 tsp pepper
2 whole carrots, sliced
6 oz frozen mirepoix blend (celery, onion, green bell pepper)
1 T minced garlic
1 tsp ground thyme
3.5 cups chicken broth
2 cups water
1 bay leaf
2/3 cup egg noodles
1. Add olive oil to large pot or Dutch oven on medium-high heat. Season the cubed chicken breast with salt and pepper. Add to pot and cook until chicken begins to brown.
(Pro-tip: Cut chicken into smaller cubes in order to maximize the amount of chicken per bowl once served.)
2. Add sliced carrots to pot and stir, cook for 3-4 minutes. Add frozen mirepoix vegetables and cook until thawed. Add minced garlic and cook for an additional 1 minute.
3. Add thyme and bay leaf to mixture. Add chicken broth and water, stir. Bring to a boil, then cover and reduce heat to low. Allow soup to simmer for 30 minutes.
4. Remove soup from heat and add egg noodles. Leave soup covered for 20-30 minutes, or until noodles are tender. Remove bay leaves before serving.
Yield: 4 servings