Recipe of Chicken Noodle Soup

Ingredients:

• 1 tbsp olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 cups water
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 8 ounces egg noodles
• salt and pepper to taste
• fresh parsley, chopped (for garnish)
• lemon wedges (for serving)

Instructions:

• Heat your SENSARTE Nonstick Deep Frying Pan over medium heat and add the olive oil. Once hot, add the diced chicken breasts and cook until browned and cooked through, about 6-8 minutes. Transfer the cooked chicken to a plate and set aside.

• In the same pan, add the diced onion, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

• Return the cooked chicken to the pan and pour in the chicken broth and water. Stir in the dried thyme, dried rosemary, and bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together.

• In a separate SENSARTE Nonstick Sauce Pan, cook the egg noodles according to the package instructions until al dente. Drain the noodles and set aside.

• Once the soup has simmered, remove the bay leaf and discard. Season the soup with salt and pepper to taste. Add the cooked egg noodles to the soup and stir to combine.

• Ladle the hot chicken noodle soup into bowls. Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the soup for extra flavor. Enjoy!

Cook's Tip: Feel free to customize this Chicken Noodle Soup Recipe by adding your favorite vegetables or herbs, such as peas, corn, or parsley, to suit your taste preferences.