Chicken Noodle Soup

Pictured: chicken noodle soup with yellow lentil noodles

Original recipe from family.

Ingredients:

• 1 T olive oil
• 4 stalks celery, diced 
• 4 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 c white bean puree (optional, as thickener)
• 4 c broth 
• 1/2 t salt or to taste
• 1/4 t pepper, thyme, sage, rosemary
• 2-4 chicken breasts, diced (or 2 cans with broth)
• 2-3 c dry noodles (red and yellow lentil noodles are a favorite of ours)
• frozen peas, corn, or spinach (can be added to individual servings to cool soup)

Directions:

1. In a large pan over med heat, warm oil. Add onion, celery, and carrots and saute. Add garlic, saute a minute longer and then add flour and combine (until no more dry white flour shows). 
2. Add broth one cup at a time, mixing well between each addition. Add chicken and salt/pepper to taste. Bring to a boil and simmer 15-20 minutes or until chicken is cooked through (pre-cooked chicken will be ready within 5 min).
3. Optionally, blend 1-2 cups of soup and return to pan as a thickener.
4. Bring to a low boil, add noodles, and simmer 8-10 min (adding more boiling water as necessary).
5. Add frozen veg and heat through, or add to individual servings as a way to cool soup.