The perfect sick-day cure. Comfort in a bowl!
INGREDIENTS
-2 chicken breasts
-2 carrots
-2 celery stalks
-1/2 white onion
-2 cloves grated garlic
-1/2 teaspoon thyme
-1/2 teaspoon dried oregano
-1/2 teaspoon pepper
-1 1/2 teaspoon salt
-2 bay leaves
-32oz chicken broth
-6oz extra wide egg noodles
-Olive oil
DIRECTIONS
1. Heat olive oil in a medium sized skillet over medium heat. Place chicken between 2 sheets of plastic wrap and pound flat with a meat mallet or rolling pin.
2. Season both sides of the chicken with garlic powder, salt, and pepper. Cook chicken for about 5 minutes per side. Allow to cool slightly then shred chicken with two forks.
3. Peel the carrots and dice the carrots, celery, and white into a uniform size.
4. Heat olive oil in a large pot. Saute the carrots, celery, and white onion until softened, about 7 minutes.
5. Add the garlic, thyme, oregano, and bay leaves and saute for about 1 minute.
6. Add the chicken broth, bring to a boil, and reduce to a simmer. Add the noodles and boil for 7-8 minutes. In the last few minutes, add the shredded chicken and season with the salt and pepper.
*Remove the bay leaves before serving.Save