Chicken Noodle Soup

1 1/2 pounds chicken breasts
3 small carrots, chopped
3 stalks of celery, chopped
1 yellow onion, chopped
4 garlic cloves, minced
10 ounces egg noodles
96 ounces chicken stock
1 teaspoon thyme
1 bay leaf
olive oil
1 teaspoon salt
1 tablespoon pepper
garlic powder

1. Bake chicken seasoned with salt, pepper and garlic powder at 375 degrees for 40 minutes, or until thoroughly cooked, flipping halfway thru. Chop into small pieces once done.
2. Coat bottom of large pot with EVOO. Sautee onions, celery, carrots and garlic for about 5 minutes until the onions are translucent.
3. Add chicken stock, salt, pepper, thyme and bay leaf. Bring to a boil.
4. Add egg noodles and chicken, and bring back to a boil for about 20-25 minutes, until carrots and celery are soft. Remove bay leaf before serving.

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