Harvest Chicken Noodle Soup

On this lousy cold, windy night before Hurricane Sandy
is suppose come onto Long Island
I thought this soup would be perfect to make.
The family loved it, and it went really nice with

some warm french bread.

Harvest Chicken Noodle Soup

Servings: 3 (1 2/3-cup) servings

4 skinless boneless chicken breast

1/2  cup sliced celery

1/2  cup chopped carrot

1/4  cup chopped onion

1/2  teaspoon dried thyme leaves

14 1/2-oz. ready-to-serve chicken broth

1/2  cup water

1 1/2 cups uncooked medium egg noodles

 ( I like to use baby shells )

Preheat oven to 450 degree

Place chicken breast on baking sheet.

Rub with olive oil and salt and pepper.

Roast chicken until done (approx 30 min).

Set aside to cool, once cooled

dice chicken into small pieces.

In large saucepan, combine all ingredients

except noodles and chicken; mix well.

Bring to a boil. Stir in noodles and chicken.

Reduce heat to low; simmer 15 to 20 minutes or until

noodles and vegetables are tender.