My Favorite Chicken Noodle Soup

Ingredients:

2 pounds boneless skinless chicken breasts trimmed

1 white large onion or 2 medium size, diced

3 sliced carrots

4 sliced celery stalks

1 tablespoon freshly grated ginger

4 cloves of garlic, minced

8 cups low sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano

6 ounces egg noodles

3 tablespoons freshly chopped parsley

Instructions:

We are making a total comfort food chicken noodle soup this is perfect for those days when you feel a little bit sick, and you need total comfort food that is actually good for you.

As we all know mirepoix is the base for most soups. We are dicing up three large carrots, four celery stalks, and 2 medium-sized onions.

Now in a large pot over medium-high heat add extra virgin olive oil for this chicken noodle soup we are using four chicken breasts once the oil is hot, sear the chicken in batches so as to not overcrowd the pan, for about two to three minutes per side until nice and golden brown.

Once they have been seared get them out of the pot and onto a plate, they're not going to be cooked all the way through, we just want to give them some color. do you see all the brown stuff at the bottom of the pot? that's where all the flavor of the chicken is going to be coming from.

Then over medium heat add one tablespoon of unsalted butter to the bottom of the pan and let it melt. Once the butter has melted make sure to deglaze the bottom of the pot. Now add the mirepoix, oh and for those of you who do not know what a mirepoix is, that's carrot celery, and onions combined. Season with a pinch of salt and black pepper to taste. Saute for one to two minutes or just until the vegetables begin to soften.

Then add four cloves of garlic minced, 1 teaspoon of oregano, 1 teaspoon of dried thyme, and 1 tablespoon of freshly grated ginger. Give that a stir for a couple of seconds adding 8 cups of good quality low-sodium chicken broth

Now bring the chicken back into the pot.

Let it simmer for about 25 to 30 minutes or until the chicken is cooked all the way through. And after 30 minutes get the chicken out of the pot and set it aside until cool enough to handle.

while the chicken is cooling off add six ounces of egg noodles. Give it a stir so the noodles don’t stick together.

Once your chicken is cool enough to handle cut it up into bite-size pieces

Add the chicken back into the pot and continue cooking until the noodles are soft and tender.

Now, this part is very crucial give it a taste and see if it is to your liking if not season with salt and black pepper to taste.

To finish it off garnished with fresh Italian parsley

Enjoy, buen provecho!