Easy Chicken Noodle Soup

Here is a recipe for chicken noodle soup that is easy and sure to please on a blustery winter day!

What you need:

1 Tbs extra-virgin olive oil
1 lb boneless, skinless chicken breast
2 carrots, peeled and diced
1 yellow onion, chopped
2 stalks celery, chopped
Thyme - a few fresh sprigs, leaves stripped from stem or dried thyme leaves (1 tsp)
1/4 to 1/2 tsp poultry seasoning (to your liking)
Kosher salt and freshly ground black pepper - to taste
6 cans chicken stalk
Wide egg noodles (half a bag)
Parsley for garnish (if desired)

Heat olive oil in stock pot over high heat. Dice chicken breasts and add to the pot. Brown chicken for about 5 minutes. Add vegetables, thyme, poultry seasoning and salt and pepper. Reduce heat to medium and cover, letting the vegetables sweat for 5 minutes. Stir occasionally. Add broth and bring to a boil. When vegetables are tender, add egg noodles and cook according to package. Serve immediately with parsley as garnish, if desired.

Variations: I like my chicken noodle soup VERY full of chicken and vegetables, so you can add more if you want.