3 boneless, skinless chicken breasts
1 tbsp olive oil
1/2 chopped medium white onion
1/2 tsp celery seed
4 c chicken broth
2 c water
1 1/2 c egg noodles, uncooked
6 baby carrots, sliced very thin
1/2 tsp basil
1/2 tsp oregano
1 bay leaf
Salt and pepper to taste
First, I started by boiling the chicken until it was cooked through. (Time saver tip: try using ready-cooked rotisserie chicken). Then dice into bite size chunks.
While the chicken cooks, chop the onion and add to a large soup pot with the olive oil and sauté for about five minutes or until the onions begin to soften. Then, add in the celery salt, carrots, chicken broth, water, basil, oregano, bay leaf, salt, pepper, egg noodles and diced chicken.
Allow the soup to come to a gentle boil, then reduce the heat and simmer for about 20-30 minutes.
The soup was absolutely perfect, don't think I would change a thing in this recipe. Serve with some fresh baked bread, maybe a side salad - and enjoy!
© Cruzin' Thru | 2013