Chicken Noodle Soup

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced yellow onion
• 10 cloves garlic, chopped
• 1 medium Yukon gold potato, peeled and diced
• 8 cups homemade or store bought chicken stock
• 1 1/2 teaspoons chopped fresh thyme
• 2-3 dried red chili peppers (optional)
• 2 bay leaves
• 3 cups cooked shredded chicken
• fresh cracked black pepper and kosher salt to taste
• 3 cups dried medium egg noodles

Instructions:

1. In a large soup pot cook olive oil and butter over medium heat until butter melts. Once butter has melted add carrots, celery, onion, garlic and potato. Cook for 5-7 minutes or until veggies are softened slightly.
2. Pour chicken stock over the top. Add thyme, chili peppers and bay leaves. Bring to a boil. Reduce heat and allow to simmer for 30-45 minutes. Stir in cooked shredded chicken. Season to taste with salt and pepper. Continue to simmer as you cook your noodles.
3. Bring a large pot of water to a boil. Once boiling season liberally with salt (about 1 tablespoon). Cook noodles until al-dente about 5-7 minutes. Strain in a colander.
4. Remove bay leaves and chili peppers from soup.
5. Scoop noodles into soup bowl. Ladle hot soup over the cooked noodles.
6. Serve hot.

Source: Chicken Noodle Soup