Yummy Chicken Noodle Soup

This recipe is a combination of several recipes I have collected/read. I have combined my mom’s, Rachael Ray’s, and the way I had previously made this soup. The results are delicious and it is simple. It does take a bit of time, but is well worth the wait.

• Ready In: 1 hr
• Serves: 4
• Yields: 1 quart

Ingredients

• 1  tablespoon olive oil
• 1⁄2 cup  shredded carrot (I buy the pre-shredded ones in a bag, like baby carrots)
• 1  celery rib, finely chopped
• 1⁄2 medium onion, finely diced
• 1  teaspoon  minced garlic
• 1  pinch  salt and pepper
• 1  pinch chicken bouillon granule
• 1  bay leaf
• 2  tablespoons fresh sweet basil leaves (can substitute dry crushed basil)
• 1  pinch  ground thyme
• 1⁄4 teaspoon parsley
• 1⁄8 teaspoon dill
• 1 (14 ounce) can  chicken stock or 1 (14 ounce) can broth
• 2 1⁄2 cups water
• 1⁄2 lb chicken breast (uncooked)
• 2  cups  egg noodles

Directions

1. Over low heat, heat olive oil in bottom of 2-quart stock pot.
2. Add carrots, celery, chopped onion, minced garlic, salt and peeper.
3. Stir frequently and cook for 2 minutes.
4. Add chicken stock, water, and chicken bullion granules.
5. Over medium heat bring to a boil.
6. Add uncooked chicken, bay leaf, basil.
7. Cook for 10-15 minutes depending on thickness of chicken breasts.
8. Pull out chicken and dice small.
9. Return to pot.
10. Add ground thyme, parsley, and dill.
11. At a rolling boil, boil for 5 minutes or until stock reduces by 1/3.
12. Add noodles.
13. Boil for 8-10 minutes more until noodles are done (stock will be reduced by ½ by the end of cooking).
14. Serve with warm bread or muffins!