2 large chicken breasts
3 tablespoons olive oil
2 large carrots, sliced
1 medium yellow onion, diced
2 garlic cloves, minced
64 ounces (8 cups) chicken broth, more if desired
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
12 ounces wide egg noodles
salt, to taste
Heat one tablespoon of olive oil in a frypan over medium heat.
Cook chicken breasts until they reach an internal temperature of 165 F on the side while preparing the rest of the soup.
In a large dutch oven or stockpot, add two tablespoons of olive oil and heat over medium-high heat.
Add the carrots, onions and sautee for 6-7 minutes.
(If you wanted to add a stick of celery to the recipe this is where it would be added in)
Add the garlic and saute for another couple of minutes.
Add the chicken broth, bay leaves, thyme, oregano, and pepper.
Bring to a boil.
Gently boil for about 5 minutes.
Add the egg noodles and boil the mixture for 10 minutes,
or until the noodles are soft and cooked through.
After the cooked chicken has had time to rest after reaching an internal temperature of 165 F.
Cut into pieces and add to the soup.
Serve warm and add more broth or water if the level is too low for your liking.
Salt, to taste.
Optional toppings are a tablespoon of lemon juice and fresh chopped parsley.