Ingredients
2 chicken breasts
1 tbsp olive oil
1 cup chopped carrots
1 cup chopped celery
1 tsp dried thyme
½ cup chopped onion
5 cups chicken broth
2 cans cream of chicken soup
½ cup milk
8-12 oz uncooked egg noodles
Salt and pepper to taste
Preparation
Simmer chicken in salted water, then shred or cube. Heat oil, then add carrots, celery, thyme and onions, saute until onions are translucent 5-7 minutes. Add broth and noodles. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper and shredded chicken. Simmer until heated through and ready to serve. Do not boil as the soup will separate.
