Chicken Noodle Soup
Homemade for the cold weather to come!
Ingredients
- 2-3 chicken breasts
- salt & pepper to taste
- 8 cups chicken broth
- 4 cups water
- 1 tsp. thyme
- 1 bay leaf
- 1 onion, chopped
- 2 stalks celery, sliced
- 1 large carrot, sliced into rounds
- 6 oz. wide egg noodles
Directions
In a pot, boil chicken breasts until fully cooked and tender, about 1 hour. Once chicken is cooked, shred and set aside.
In a separate pot or dutch oven, add chicken broth, water, thyme, bay leaf, salt, and pepper. Bring to a simmer for about 30 minutes. Discard bay leaf and add chopped onion, celery, and carrot. Continue simmering and stirring occasionally.
Boil egg noodles in a separate pot. Once noodles are done, add to soup with shredded chicken.
