Ingredients
- 2 tbsp extra virgin olive oil, divided
- 1 ½ lb chicken breast cubes
- Kosher salt and freshly ground pepper
- Chicken Soup Veggie Kit
- 1 (32 oz) carton chicken broth
- 2 c water or additional chicken broth
- ½ (16 oz) pkg egg noodles
Chicken Soup Veggie Kit
- 1 c baby carrots, peeled and chopped
- 1 c celery, chopped
- 1 c white onion, chopped
- 3 thyme sprigs
- 2 bay leaves
- 1 tbsp minced garlic
Directions
1Brown chicken
Heat 1 tbsp olive oil in Dutch oven or soup pot over medium high heat. Season chicken liberally with salt and pepper. Add chicken to pot and brown on all sides, about 4-5 minutes. Once browned, transfer to a plate and set aside.
2Prep veggie kit
While chicken browns, remove carrots, celery and onion from veggie kit and chop into smaller, bite-sized pieces. Strip thyme leaves from stem. Set aside bay leaves and garlic.
3Sauté veggies
Heat additional 1 tbsp oil in the same pot over medium high heat. Add onion, celery, and carrots to the pan and season with salt and pepper. Sauté the veggies until they begin to soften, about 8-10 minutes. Drop heat to medium if veggies begin to burn. Add thyme leaves, 2 bay leaves and 1 tbsp garlic to pot and sauté 1 minute longer.
4Add broth and simmer
Return chicken to pot along with any accumulated juices. Add broth and water (can use more broth if have on hand) and use a wooden spoon to scrape brown bits from bottom of pot. Liquid should cover all ingredients. Add more water or stock to cover by ½-inch. Cover and gently simmer for 20-30 minutes.
5Add noodles
Break noodles into small pieces and add to the pot. Stir making sure to submerge noodles completely in broth. Cover and cook 10 minutes.
6Serve
To serve, fish out bay leaves and discard. Ladle into bowls and serve hot.
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