This was a perfect dinner for the chilly and rainy weather we had today.
1 T olive oil
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 garlic clove, chopped
1 cup sliced carrots
1/3 cup frozen peas
6 cups chicken broth
1 cup water
1 cup chopped celery
1/2 cup red onion, chopped
1 bay leaf
2 tsp poultry seasoning
1 cup uncooked egg noodles
Pepper, to taste
Heat oil in a medium skillet over medium-high heat. Fry chicken pieces and garlic in the oil until chicken is cooked through.
In a Dutch oven, heat chicken broth over medium heat. Add the carrots, peas, water, celery, onion, bay leaf and poultry seasoning. Bring to a boil and then reduce heat and let simmer for 20-25 minutes. Add the noodles and cook for about ten more minutes.
We had this with watermelon and bread and butter.
What did the family think? Hubby and I really liked it. I think it is one of the best chicken noodle soups I have ever made. Our boys aren’t huge soup fans, but they ate the chicken, some noodles and some carrots.
adapted from recipe at allrecipes.com