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Pro-tip: "Mirepoix" is a French term for a trio of aromatic vegetables - such as onion, celery, carrots, bell peppers - that are used to give a subtle background flavor to many dishes, especially soups and stews. You can omit the green bell pepper, if you want, and even use frozen carrots to cut down on prep time. I just like sliced carrots because, well...they are pretty :)

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Ingredients

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

Directions

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

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Pro-tip: If storing soup in the refrigerator, use within 3-4 days for best quality. Soup will hold in the freezer for up to 6 months.
​I am of the opinion that soup tastes better after it has hung out in the fridge for at least 1 full day, but you can decide for yourself!!

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