We took advantage of the rare warm February weather and grilled chicken breasts last night. Since I had all the necessary ingredients on hand, I decided to make good use of the leftover chicken breast and make chicken noodle soup for lunch today. The grilled chicken, seasoned with poultry seasoning and seasoning salt before grilling, really added nice flavor to the soup.
Here's what I used:
1/2 c. sliced baby carrots
1/2 c. sliced celery
1/4 c. diced red onion
2 T. vegetable oil
1 large grilled chicken breast, cubed
3 c. chicken broth
1/2 tsp. thyme
1/2 c. egg noodles
salt & pepper to taste
First, heat the vegetable oil in a saucepan until shimmering. Add the carrots, celery, and onion and cook on medium-high heat until softened, about 5 minutes.
Add chicken broth, chicken, and thyme. Bring to simmer, turn heat down to medium, and cook for 15-20 minutes until the vegetables are tender.
Add the noodles and cook until tender, about 5 more minutes. Salt and pepper to taste and serve!