Classic Chicken Noodle Soup

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Carrots(240g)
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  Celery(240g)
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  Garlic(10g)
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  Low Sodium Chicken Broth(1920g)
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  2 bay leaves
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  Thyme, Fresh(8g)
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  Rosemary, Fresh(8g)
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  Chicken Breast, Grilled(720g)
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  Pasta, Egg Noodles, Dry(720g)
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  salt ‘n’ freshly-ground black pepper

Instructions

1. 1Heat the olive oil in a large pot over medium heat for 1 minute, then add the diced onion, carrots, celery, and garlic. Sauté for 8–10 minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften.
2. 2Pour the chicken broth into the pot and add the fresh thyme and rosemary. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 30–45 minutes until the carrots and celery are completely tender when pierced with a fork.
3. 3While the broth simmers, fill a separate medium pot with water, add salt, and bring to a boil over high heat. Add the egg noodles and cook according to package directions, stirring occasionally, until al dente (usually 6–8 minutes). Drain the noodles in a colander and set aside.
4. 4Add the cooked chicken breast to the simmering broth and stir gently to distribute. Taste the soup and season with salt and freshly ground black pepper to your preference.
5. 5Stir the drained noodles into the soup pot until evenly combined. Remove from heat.
6. 6Divide the soup evenly into 6 airtight containers while hot, leaving about ½ inch of headspace. Allow to cool to room temperature before sealing, then refrigerate for up to 4 days or freeze for up to 3 months.