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.