Carondelet Kitchen Chicken noodle Soup

Ingredients:
2 skinless chicken breasts
2 teaspoons of olive oil
Salt and Pepper to taste
4 yellow or sweet onions
4 carrot sticks
4 stalks of celery
6 cans of Swanson chicken broth
2 bags of Reames frozen egg noodles
 
Putting it Together:
Preheat your oven to 350 degrees.  Place your chicken breasts on a sheet pan with olive oil and salt and pepper.  Roast the chicken breasts for 45 minutes to an hour depending on your oven.  Once finished, but the chicken into bite size pieces to be added to the soup.
 
In a large stock pot or Dutch oven, sauté your onions in 2 teaspoons of olive oil.  Once the onions soften, add your carrots and celery.  Once the vegetables are cooked, add your chicken, chicken broth and egg noodles.  If using your Dutch oven, place the pot into the oven at 350 degrees for two hours.  You can also use the stove top, but it will need to be stirred to avoid burning the bottom of the pot.
 
Lessons Learned:
This soup makes a lot for a single meal.  It will freeze well but keep an extra can of chicken broth and noodles on hand to add when reheating the mixture.  The noodles tend to blend into the broth making it a rich and hearty soup.

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