EASY & DELICIOUS CHICKEN NOODLE SOUP

I make chicken noodle soup a couple of times during the autumn and winter, and I make it with boneless chicken breasts. 

Lee's Kitchen Tips:

To save time, use a rotisserie chicken, cut into small pieces.  

2 T unsalted butter

1 large onion, diced

1 leek, diced (optional)

3 medium carrots, cut in half lengthwise, sliced

3 stalks celery, diced

2 cloves garlic, minced

2 ½ t sea salt

½ t freshly ground black pepper

2 qts chicken broth or stock (8 cups)

2 sprigs fresh thyme

2 bay leaves

3 boneless chicken breasts, cut into bite-size pieces or 1 rotisserie chicken
2 to 3 cups wide egg noodles, or pasta of your choice

2 T minced fresh parsley

In a large pot or Dutch oven, over medium-low heat add butter and sauté the onion, leek, carrots, and celery for 5 minutes. 

Add the garlic, salt, and pepper and sauté another minute.

Add the chicken stock, thyme, and bay leaves.

Add the cut up chicken breasts and simmer, partially covered for 15 minutes.

Add the noodles and (rotisserie chicken, if using), simmer another 7 to 8 minutes.

Ladle into soup bowls and sprinkle with chopped parsley.

Serves 6 to 8