Hearty Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil or butter
• 3 cups chicken broth
• 1 chicken breast (plus, dark meat if you'd like)
• 1 1/2 cup carrots (diced)
• 1 cup sweet onion (chopped)
• 1 cup celery (chopped)
• 1 tablespoon minced garlic
• 1 tablespoon oregano
• 1 tablespoon thyme
• 2 cups egg noodles
• 2 bay leaves

Instructions

1. In a pan, sauté carrots, celery, onion, minced garlic in olive oil or butter on medium heat. Cook until tender (approximately 5 min)
2. Add in chicken breast which I season with oregano, theme and salt and pepper
3. Add in chicken broth and bay leaves and bring to a boil, then simmer for 1 hr or more
4. Take the chicken out of the soup and shred it with two forks; then, add back into the pot and turn off the heat. I like to let it sit for an hour or so and thicken up - this makes it taste better!
5. When you're ready to eat, boil the soup and add egg noodles. Reduce heat to simmer and let them cook for 10 minutes before serving. If you add in the egg noodles earlier, they'll likely get soggy.
6. Remove bay leaves and serve and enjoy!

Notes

If you're tight on timing you can easily buy a rotisserie chicken and shred it, or buy frozen veggies too.