CHICKEN NOODLE SOUP

Ingredients

• 2 tablespoon unsalted butter
• 1/2 yellow onion chopped
• 2 cloves garlic minced
• 2 stalks celery sliced thinly
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 4 cups chicken broth
• 2 chicken THIGHS- BONELESS
• 2 carrots sliced
• 1 teaspoon fresh thyme
• 8 ounces egg noodles cooked 1- follow directions on package

Instructions

1. Add the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt and pepper for 3-4 minutes or until translucent before adding in the broth, chicken, carrots, and thyme and bringing to a boil, then reducing to a simmer for 20 minutes.
2. Remove the chicken and shred with two forks before returning to the soup with the cooked pasta and serve.