Chicken Noodle Soup

Ingredients

• 32 oz chicken stock or chicken bouillon base mixed with water

• Boneless, skinless chicken thighs

• 3 large carrots

• 3 large celery stalks

• 1 large yellow onion

• 2 large garlic cloves

• 1 tsp dried thyme

• Egg noodles or whatever noodles you have on hand

• Avocado oil or butter

• Salt and pepper, to taste

• Garlic powder (for seasoning chicken)

Instructions

1. Preheat the oven to 400°F.

2. Prepare the vegetables:

   
   

   Chop the onion, carrots, and celery.

3. Sauté the vegetables:

   
   

   In a large pot, heat avocado oil or butter over medium heat.

   
   

   Add the onion, carrots, and celery and sauté for about 10 minutes, until the onions are translucent and the vegetables begin to soften.

4. Add garlic:

   
   

   Mince the garlic and add it to the pot. Cook for about 1 minute, until fragrant.

5. Build the soup base:

   
   

   Stir in the dried thyme, then add the chicken stock.

   
   

   Reduce heat to low and let the soup gently simmer while the chicken cooks.

6. Cook the chicken:

   
   

   Season the chicken thighs with salt, pepper, and garlic powder.

   
   

   Rub lightly with avocado oil and bake for about 32 minutes, or until fully cooked. ( you can always substitute this for a cooked rotisserie chicken, just shred and add to soup).

7. Add chicken to soup:

   
   

   Remove the chicken from the oven, chop into bite‑sized pieces, and add to the pot.

8. Cook the noodles:

   
   

   Add the egg noodles and cook until tender, according to package directions.

9. Finish and serve:

   
   

   Season with salt and pepper to taste and serve hot.