Both of the boys are sick with colds so I ran out to the store to get them the best medicine – ingredients for my homemade chicken noodle soup. Hopefully they will be back to feeling better in no time!
- 2 boneless, skinless Chicken Breasts
- 4 Tbsp. Olive Oil (divided)
- 1/2 Onion, finely chopped
- 4 Carrots, sliced into coins
- 3 Celery stalks, sliced
- 2-3 cloves Garlic, minced
- 1 tsp. Dried Thyme
- Salt & Pepper
- 6 cups Chicken Stock
- 2 cups Water
- A few handfulls of No Yolk Egg Noodles
Start by preheating the oven to 400ºF. Drizzle 1 Tbsp. of olive oil on a rimmed baking sheet. Season chicken breasts with salt and pepper. Place on oiled baking sheet. Drizzle 1 Tbsp. of olive oil on top to chicken breasts. Roast in oven for 30 minutes, until chicken is fully cooked and juices run clear (internal temperature of 165ºF). Once chicken is cooked, put into a bowl and shred with two forks.
Meanwhile, add remaining 2 Tbsp. of olive oil to large pot and bring heat to medium-high. Add onions, carrots and celery. Season vegetables with thyme, salt and pepper. Let them saute for about 5 minutes, until softened. Add garlic and let cook for 1 minute. Add chicken stock and water. Add the roasted chicken and reduce to a simmer for 15 minutes.
In another pot, bring salted water to a boil. Add noodles and cook until al dente. Drain. Add noodles to soup.
Serve with some crusty bread! Bon Appétit