Not Radiator Fluid Soup

local_grocery_store Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces (approx. 1 lb)
• 3 carrots, peeled and sliced (approx. 1 cup)
• 3 celery, sliced (approx. 1 cup)
• 1 onion, diced (approx. 1 cup)
• 3 cloves garlic, minced
• 8 cups chicken broth
• 8 oz egg noodles
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• to taste salt
• to taste black pepper

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove from the pot and set aside.
2. 2.Add the carrots, celery, onion, and garlic to the pot and cook until softened, about 5 minutes.
3. 3.Add the chicken broth, thyme, rosemary, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce heat and let simmer for 10 minutes.
4. 4.Add the egg noodles and chicken to the pot and let simmer until the noodles are cooked and the chicken is heated through, about 10-15 minutes.
5. 5.Remove the bay leaf and serve hot.

lightbulb_outline Tips

• chevron_rightFeel free to add other vegetables like peas or corn to the soup for extra flavor and nutrition.
• chevron_rightIf you don't have egg noodles, you can use any other type of pasta you have on hand.