Ingredients
2 boneless skinless chicken breasts cooked and shredded
8 cups chicken broth
2 tablespoons olive oil
4 celery stalks chopped
4 whole carrots chopped
1/2 onion diced
1/4 teaspoon thyme
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 Bay Leaves
1 cup Egg noodles
2 cup water
Preparation
In a stock post drizzle with olive oil.
Cook the carrots/celery/onion mixture for 5-8 minutes until beginning to become soft.
Add chicken broth, water, and seasonings. Bring to a boil. Allow the vegetables to continue to cook and the chicken to heat threw.
Add pasta and cook on medium-high for about 10 minutes.
Remove the bay leaves.
Serve with your favorite rolls, like our Homemade Hawaiian rolls.