TINY Kitchen Homemade Chicken Noodle Soup

It's that time again -- crisp air, falling leaves, and occasionally, ... a sniffly nose.

With fall, comes my tried and true Homemade Chicken Noodle Soup. Good for both colds and cold nights, this recipe has become a staple in our home. Now, before you go getting all worried about some laborious undertaking, let me give you a gut check: this. is. easy. Like, so easy you almost feel guilty. It's super yummy too, and always a hit when paired with hot sourdough or homemade rolls. Give it a try and let me know your thoughts!

INGREDIENTS

• 3 Chicken Breasts

• 2 - 32oz. containers of Organic Chicken Broth (I prefer Swanson's)

• 2 tbs Olive Oil

• 8 oz. Egg Noodles (or any kind)

• 1 cup diced carrots

• 1/2 cup diced celery

• Whole Yellow Onion, diced

• 3 cloves garlic

• Spices:

• 1/2 tsp Sea Salt

• 1/2 tsp Pepper

• 1/2 tsp Rosemary

• 1/2 tsp Thyme

• 1 Bay Leaf

• optional: fresh parsley

DIRECTIONS

• Boil chicken breasts in lightly salted water

• Once chicken is done cooking, set aside to slightly cool, and then shred

• In a large stock pot, heat your olive oil

• Add garlic. Once the garlic starts smelling amazing, add the carrots, onion, and celery

• Sauté veggies for a few minutes until onion is translucent

• Add your spices to the veggie mix

• Next, add the 32oz of chicken broth to the stock pot

• Bring to a boil, reduce heat and cook for 5 minutes

• Add your noodles to the broth and cook 8-10 minutes

• Add the shredded chicken and cook another few minutes to marry the flavor

• If you've lost some liquid in the process, add some additional broth or water

• You'll know it's done when your house smells amazing and you can't stop pacing in the kitchen in anticipation

• Add additional salt + pepper to taste

• Sprinkle fresh parsley over the top and serve