Chicken Noodle Soup

Ingredients

• 2 Tbsp. olive oil
• 1 teaspoon minced garlic
• 1 small yellow onion, minced
• 2 carrots, diced
• 2 stalks of celery, diced
• 2 boneless and skinless chicken thighs or breasts, cubed
• 8 cups chicken broth
• 2 bay leaves
• 16 oz. (1 pkg.) egg noodles
• Salt and pepper

Directions

1. Put oil in the bottom of a pot over medium heat. Add garlic and onion and cook until fragrant and onion is translucent, about 2 minutes. Add diced carrots and celery and saute until tender, about 5 to 6 minutes. Add cubed pieces of chicken and cook until chicken is cooked on the outside. Pour in broth and add bay leaves. Bring to a boil, then reduce to a simmer. Simmer for about 30 minutes, removing any foam that forms on the surface.
2. Remove bay leaves and add egg noodles about 8 minutes before taking the pot off the heat (or however long the package instructions on the noodles say). Season with salt and pepper to taste
3. Serve and enjoy!