Chicken Noodle Soup

Recipe Makes: 6-8 servings

Prep: 10 min

Cook: 1 hr 10 min

Total Time: 1 hr 20 min

INGREDIENTS:

2 chicken breasts

1 cup celery 2-3 celery stalks

1 medium onion

1 cup baby carrots or 2 medium carrots

2 cup egg noodles

3 garlic cloves

1 tsp dried dill or 1 tbsp fresh dill

2 bay leaves

1 tsp salt & pepper (or to taste)

2 tbsp olive oil

2 medium potatoes

DIRECTIONS:

1. Start out by grabbing a large pot and fill it up with water, and add in chicken breast.
2. Turn the stove on high for 5-10 minutes, once water starts to get murky and have white foam collecting on top, turn the heat down. Keep collecting the white foam until it stops, takes around 20 minutes. Turn the heat down low. Add in bay leaves.
3. Dice up the celery, onion, and carrots. Add olive oil to a medium pan and let it heat up. Add in the chopped vegetables and saute for about 7-10 minutes or until vegetables are golden brown. Add in garlic and saute for about 1 minute or until fragrant.
4. Take the chicken out of the broth and shred it, once done toss it back into the broth. Add the sauteed vegetables to the chicken broth and boil for 15 minutes. While the vegetables are boiling, peel and chop up the potatoes into the size of fries.
5. Add the potatoes to the soup and let boil for 10 minutes. Add the egg noodles and boil for another 5 minutes. Add in salt, pepper, dill and bay leaves. Let boil for a few minutes and turn off the heat. Enjoy with some homemade bread!

STEP BY STEP INSTRUCTIONS: