- 2 tbsp. extra virgin olive, divided
- 1 ½ lb. chicken breast cubes
- Salt and freshly cracked pepper
- Chicken Soup Veggie Kit
- 1 carton Pacific Chicken Broth
- 2 c. water or additional chicken broth
- ½ package Mrs. Miller’s Egg Noodles
Chicken Soup Veggie Kit:
- 4 tbsp. minced garlic
- 1 c. celery, chopped
- 1 c. baby carrots, peeled and chopped
- 1 c. white onion, chopped
- 2 bay leaves
- 3 thyme sprigs
Heat 1 tablespoon 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 onions from veggie kit and chop into smaller, bite-sized pieces. Strip thyme leaves from stem. Set aside bay leaves and garlic.
Heat additional 1 tablespoon 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 tablespoon 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.
Break noodles into small pieces and add to the pot. Stir making sure to submerge noodles completely in broth. Cover and cook 10 minutes.
To serve, fish out bay leaves and discard. Ladle into bowls and serve hot.
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