Chicken Noodle Soup

Homemade chicken noodle soup is a great idea for cozy cold season evenings.

Ingredients

4 chicken thighs (boneless, skinless)
¼ teaspoon kosher salt
1 teaspoon of olive oil
½ cup diced onion
½ cup celery, diced
½ cup carrots, peeled and sliced
3 cloves of garlic, chopped
4 cups of chicken broth
2 dry bay leaves
black pepper to taste
1 cup egg noodles (about 40 g)
parsley (sprinkle on top - if desired)

Instructions

1. Season the chicken with salt. Heat a large saucepan over medium heat.
2. Add oil, onions, celery, carrots and garlic and fry until soft (about 5 minutes).
3. Add chicken, chicken broth, 1/4 cup water, bay leaves, and 1/8 teaspoon black pepper.
4. Bring to a boil over high heat, then cover and reduce heat. Cook until the chicken is tender enough to shred easily with a fork (about 35 minutes).
5. Remove the bay leaves, coarsely shred the chicken with two forks and return it to the soup, add the pasta and cook according to the package instructions. Garnish the soup with parsley and serve. Delicious!

Yield: 4 servings
Recipe: skinnytaste.com