Chicken Noodle Soup

Ingredience

  • Olive oil
  • 1 lb boneless skinless chicken thighs, cut into pieces
  • 3 Carrots, sliced
  • 3 stalks of Celery, sliced
  • 1 Onion, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp thyme
  • Salt and pep
  • 8 cups chicken stock or broth
  • Other mixed vegetables of your choice
  • 5 oz Egg noodles

Instructions

  1. Heat oil in Big Pot. Add onions, celery, and carrots, sauté until a little soft (5 mins).
  2. Add garlic and thyme, sauté for another minute. Add chicken stock/liquids, bring to a simmer.
  3. Add chicken thighs, bring back to a simmer and cook for until chicken thighs are cooked through. Add frozen vegetables if using.
  4. Remove chicken and add egg noodles. Shred chicken while egg noodles are cooking.