Chicken Noodle Soup
3 medium carrots, diced
3 stalks celery, diced
1/2 medium onion, diced
2 teaspoon olive oil
3 cloves garlic, smashed and roughly chopped
3 medium chicken thighs, cut into 1-inch pieces (I prefer thighs over chicken breasts)
1 cup small-medium egg noodles, uncooked*
1.5 quart low-sodium chicken stock (48 oz)
salt and pepper to taste
parsley/italian parsley for garnis
*If doing this for CLEAN cleanse, add brown rice pasta or noodles
1. Brown chicken & veggies. In a large pot, heat up the olive oil over medium high heat. As it’s heating up, season the chicken thighs with a few pinches of salt and pepper. Begin browning the chicken in the pot, for 1-2 minutes. Add onions and garlic. Saute for another minute before adding the carrots and celery.
2. Add stock & shimmer. Cook for another 2-3 minutes, season with a few pinches of salt and add the chicken stock. Bring to boil, and simmer for 20 minutes. Season to taste.