Ingredients1 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 |
Directions1. 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 |