CHICKEN NOODLE SOUP

By curly

Ingredients

• 1 Tbsp olive oil
• 2 stalks celery, diced small
• 2 medium carrot, diced medium
• 1 medium yellow onion, diced small
• Salt and pepper
• 4 cups chicken broth
• 1-1/4 pounds boneless, skinless chicken breasts
• 6 ounces vermicelli or angel hair pasta broken into 1-1/2 inch pieces
• 1/4 cup chopped fresh dill

Preparation

Step 1

In a large pot, heat oil over medium-high. Add celery, carrots and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper. Add broth and 4 cups water and bring to a boil.

Add chicken; reduce to a simmer and cover. Cook until chicken is cooked through, about 10 minutes. With tongs, remove chicken and chop or shred into bite-size pieces.

Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper.
Stir in chicken and dill.