Chicken Noodle Soup (Weeknight Style)

Ingredients

• 1 lb boneless, skinless chicken breast
• 2 medium carrots
• 2 stalks celery
• 1 small yellow onion
• 2 cloves garlic
• 6 cups chicken broth
• 6 oz egg noodles
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 2 tbsp fresh parsley (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the onion, slice the carrots into thin half-moons, and chop the celery. Mince the garlic. Cut the chicken into bite-size pieces.

2. 2

   Cook (25 minutes): Heat olive oil in a pot over medium-high heat. Add chicken, season with salt, pepper, and thyme, and cook until lightly browned, about 5 minutes.

3. 3

   Add onion, carrots, and celery to the pot. Cook, stirring, for 5 minutes until the vegetables begin to soften. Stir in garlic for 30 seconds.

4. 4

   Pour in chicken broth and bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes, until carrots are tender.

5. 5

   Add egg noodles and simmer until tender, about 5 minutes. Taste and adjust seasoning. Serve hot, topped with parsley if using.