I made this recently for my daughter and family and the whole family loved it. I believe the small dice of the carrot, celery and onion make the recipe. I never liked huge chunks of carrots and celery in my chicken noodle soup.
4 boneless skinless chicken breast
tenders (about 1 pound), remove silver tendon
16 cups chicken broth
4 T. olive oil
4 celery stalks, chopped finely
4 carrots, chopped finely
1 medium onion, small dice
1/2 t. thyme
2 t. minced garlic
1 t. salt
1 t. pepper
4 bay leaves
2 c. medium egg noodles
4 c. water
- Drizzle oil in a medium stock pot.
- Add the minced garlic, carrots, celery and onion.
- Cook for 5-8 minutes until the vegetables begin to soften.
- Add chicken, chicken broth, water and seasonings. Bring to a boil.
- Cook until the chicken is cooked through. Remove the chicken and shred.
- Add the chicken back to the pot. Add pasta and cook on medium heat until desired noodle doneness.
- Remove the bay leaves.
