Happy December 1st!! This year has FLOWN by and I am very happy to announce (and equally shocked) that I have not gotten a cold or any type of sickness ONCE since last Fall, despite everyone in my office getting the flu and Al (the bf) getting a cold a few weeks ago. Now that I said that I am sure I'll wake up sick tomorrow.
Anyway, as most people do, Al was craving chicken noodle soup, so I whipped this up in about 30 minutes and it really hit the spot.
I had leftover caramelized onions in the fridge that I used instead of sauteing the onion which made it a little sweet but sauteing an onion works just as well. Also, if you have leftover cooked chicken, just toss that in at the end so it warms up. I'm a big fan of re-purposing leftovers or other ingredients so just use what you have!
Cooking time: 30 Minutes
2 tbs butter
2 garlic cloves
2 celery sticks, chopped
1 onion, chopped
3 carrots, sliced
5 cups chicken broth
1/2 pound chicken breasts
1 cup egg noodles
1 tbs fresh thyme
salt & pepper
In a Dutch oven, melt the butter and sauté the onions, celery, garlic and carrots until tender, about 5 minutes. Season with salt and pepper.
Push the veggies to the side of the pan and place the chicken breasts into the pan. Cook on both sides for 2 minutes but don't let them brown.
Add the chicken broth and bring to a boil, then simmer for about 15 minutes, until chicken is fully cooked.
Remove chicken from pan and shred with two forks then return to pot. Add egg noodles and cook until tender (if you need to add more liquid, add a little water.)
Season with salt and pepper and serve.
In a soup mood? Check out my Potato Leek Soup recipe!