Chicken Noodle Soup

submitted by TheKingPrawn

• 2 Boneless Skinless Chicken Breasts cut into 1/2 inch cubes
• 4 Carrots sliced
• 3 ribs of Celery sliced
• 1/4 cup chopped Onion
• 1 clove Garlic minced
• 4-5 fresh Basil Leaves chopped
• 2 qts Chicken Broth + 2 cups
• 2 cups Dried Egg Noodles
• 1 tbsp Olive Oil
• Salt & Pepper to taste

Pan fry chicken in olive oil with salt/pepper (other spices as desired like onion powder, garlic powder, season salt, etc.) until just done.

Place 2 qts broth, veggies and chicken in pot, bring just to a boil, then reduce to simmer for about 20 minutes (until veggies are almost tender.) Increase heat and add noodles. Cook until noodles are tender, adding basil for last 4-5 minutes of cooking. Remove from heat, add 2 cups of broth after noodles have finished absorption (about 5 minutes or so.)

Prep Time: 10 minutes

Cooking Time:40 minutes

Total: 50 minutes