Ingredients: 4-5 stalks of celery, diced (I usually cut the celery in half lengthwise and dice it up) 3-4 sticks of carrots, peeled and diced 4-5 small red potatoes, diced (no need to peel these) 1 onion, diced 1 cup frozen peas 2 bay leaves 4-5 sprigs of thyme or a tablespoon of dried thyme 3 cloves garlic, diced 1/2 box cut spaghetti (you can actually buy cut spaghetti, or you can use the wide egg noodles or whatever small, short pasta you like) Extra virgin olive oil Salt and pepper **1 lb cooked chicken breast (cooled and diced or shredded into strips, I dice it because its faster and easier) **1 lb cooked chicken breast (this makes the stock) For the stock: 4 sticks of carrots unpeeled and cut in half 3 stalks of celery, cut in half 1 onions, cut in quarters 5 garlic cloves 15 sprigs fresh thyme (tied together with string) 2 tablespoons salt 1 tablespoon black pepper 1 lb of chicken breast Directions: Put all ingredients in a huge pot of water and bring to a boil. Boil it until the chicken is cooked, probably about 30-40 mins. Take the chicken breast out and let it cool. Strain the stock with a colander and throw away the veggie pieces. Keep the stock warming nearby on the stove. After the chicken is cooled, either dice it up or pull them into strips. Soup: 1. Sauté the carrots, onions, celery, potatoes and garlic in about 6 tablespoons of extra virgin olive oil in a huge pot. Season with salt and pepper. Cook that until veggies are softened, about 15 minutes. 2. Tie the thyme up with a piece of string and put that in the pot, along with the 2 bay leaves. Let that cook for about 2 minutes 3. Pour the chicken stock into the pot (depends on how “soup-y” you like your soup, add lots of chicken stock or less, I like lots of broth so I fill the pot up with stock, if there’s not enough stock, you can always add more water) 4. Bring the pot to a boil on high. 5. **When it comes to add the noodles, you can either: add it in the soup or cook it in a separate pot, I find that when you add it with the pot of soup, the noodles can get really soft and mushy, especially when you refrigerate it and reheat it for later. But I don’t really mind my noodles being that soft. So it’s up to you, if you just want to cook the noodles separate and add them into the soup when you eat it. Also if you cook the noodles into the soup, it does absorb lots of water, especially if you are using wide egg noodles** Add or cook half a box of cut spaghetti, wide egg noodles, etc. 6. Lower the heat to medium-low. Add the chicken pieces in the soup and the frozen peas. Simmer for another 15 minutes. Taste for seasonings, add salt and pepper if needed. 7. Serve! Grilled cheese is always good with soup or breadsticks. Enjoy! Let me know if you have any questions! This is perfect for the chilly weather we have coming :D
