# Chicken Noodle Soup

## Ingredients


### Chicken
- `1.5` lbs chicken breasts
- olive oil
- salt
- pepper


### Soup
- `1` TBSP olive oil
- `1` onion chopped
- `100` g carrots chopped
- `100` g celery chopped
- `1/2` tsp salt
- `1/4` tsp curry powder
- `1` bay leaf
- `2` tsp dried parsley
- `4` 14.5 oz cans chicken broth
- cooked chicken from above step, diced
- ground pepper
- `8` oz egg noodles

## Directions

### For the chicken

- preheat oven to 350F
- filet the chicken breasts 
- add chicken breasts and oil, salt, and pepper to a gallon freezer bag and toss to coat
- line a baking tray with tin foil
- place chicken breasts on the lined baking tray and bake for 15 mintues, toss the remaining marinade
- remove from the oven and dice into cubes, set aside

### For the soup

- heat the oil in a large pot over medium heat
- add onions and saute for two mins until sweaty, then add celery and carrots and saute for another minute or two
- add the curry powder and cook for 30 seconds
- add everything else except for the egg noodles
- bring to a boil, then add egg noodles, and simmer for 10 minutes

Servings: 4

Category: Soups

Link: https://cookieandkate.com/chickpea-noodle-soup-recipe/

Tags: Meat