Chicken Noodle Soup

Instructions

Soup

1. Cut chicken into small cubes.
2. Chop onion and set aside in a bowl.
3. Cut up celery and carrots and set aside together in a second bowl.
4. Mince garlic and set aside.
5. (optional) Put rosemary in a spice bag.
6. Warm up some canola (or olive?) oil in the dutch oven on the stovetop at medium-high heat.
7. Ensure the chicken has been drained of any excess moisture and add to the dutch oven. Saute until no longer pink. Add salt & pepper.
8. Remove the chicken from the dutch oven and set aside.
9. Saute the onions.
10. Add Mediterranean seasoning (and others as desired) and let bloom.
11. Add garlic.
12. Add the chicken back in, followed by chicken broth, and Better Than Bouillon for extra richness. Stir well.
13. Add the celery and carrots and bring to a boil.
14. Add the rosemary.
15. Cover, reduce heat to low-ish, and let simmer for 20-30 minutes.

Taste the soup and add seasonings as needed. When the carrots are pleasant to bite into, it's done. Serve in a deep bowl with extra broth.

Noodles

In a separate pot, cook 12 OZ of extra wide egg noodles (or however much you plan on eating at the moment). Cook them a little extra al dente, since they'll finish cooking in the soup (about a minute under the bottom end of the recommended cooking time).