Ingredients-
3 boneless skinless chicken breasts
2 cloves of garlic
3-4 medium carrots
3 celery ribs
2 quarts of chicken stock
dried thyme
1 bay leaf
1 box of noddles of choice (Barilla Gluten Free)
kosher salt and fresh ground pepper
Directions:
1. Chop all of your veggies and set aside.
2. In a medium-large soup pot submerge your raw chicken in the chicken stock and boil until cooked.
3. Pull cooked chicken and set aside, add all of your chopped veggies and egg noodles to your pot. Add your bay leaf, thyme and salt and pepper. Cook for 4-5 minutes.
4. Chop or shred your chicken (whatever you prefer) and add back into the pot for an additional 2 minutes.
Your veggies will still have a little bite to them, your noodles will be perfectly cooked, and your chicken will be flavorful and delicious. Serve with a crusty fresh baguette and enjoy!
*This can be made in the crockpot on low for 7-8 hours. Add everything to the crockpot but noodles. Just add the noodles about 30 minutes before serving.
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