Ingredients

• 64 oz. Chicken Stock, Unsalted (the unsalted is just a preference, we try not to cook with salt).  (Chicken Stock Coupon)
• 4 chicken breasts, cut into bite sized pieces
• Olive oil
• Pepper
• 3 lbs corn, peas, green beans, carrots (whatever you feel like, canned, frozen or fresh-I used green beans, peas, and corn, if we had carrots, I would have used those instead of peas)
• Thyme
• 1 bay leaf
• 1 package Egg Noodles

When I make soup, I always make enough for at least 3 meals, (2 dinners and a lunch).  I especially love this soup (which has been a family recipe for several generations) because it’s super easy and takes less than an hour.

Directions

• Put chicken stock in large stockpot and bring to a boil.
• Meanwhile, in a frying pan, drizzle a small amount of olive oil (EVOO or vegetable oil work too!)  Place chicken in pan.  Season with pepper, and cook completely.
• After chicken stock is boiling, add veggies.
• Pour frying pan of chicken into stockpot.  The juice that comes out when cooking makes this soup extra yummy.
• Sprinkle Thyme into stockpot (I lightly cover the whole top of the pot, about 1 to 1.5 tsp) and then stir.
• Place bay leaf on top of soup.  Cover and bring back to a boil.
• When it’s at a boil, leave covered, but reduce heat to  simmer.  Serve hot.
• Refrigerate leftovers.
  Day 2
  My mom hated serving leftovers, but loved the ease of them.  She wanted us to have variety, so she always added something to them the next day to make them different
• Heat leftover soup
• Cook Noodles according to package directions and drain.  You can also make your own noodles, with this recipe.
• Add to soup.
  By adding the noodles the 2nd day, you don’t have to add anything else to the soup, because they didn’t soak up all the broth.  And it feels like a completely different recipe.
  You can also freeze the leftover!