30 Minute Chicken Noodle Soup(Tastes Like It Cooked For Hours.)

• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breast, diced
• 2 carrots, peeled and diced small
• 1 medium yellow onion, chopped small
• 2 stalks celery, chopped small
• 1 to 1 1/2 teaspoons thyme
• salt and pepper to taste
• 4 cans chicken broth, 15 oz. no fat, low sodium
• 1/2 pound extra wide egg noodles
• parsley

1. Heat oil in a large soup pot over medium-high heat.
2. Add chicken and brown.
3. Add in vegetables, thyme, salt, pepper. Reduce heat to medium and cover.
4. Sweat the vegetable for 5 minutes, stirring occasionally.
5. Add broth and bring to a boil.
6. Once boiling add in the noodles and cook 10 minutes, or until noodles are tender. Add in parsley and serve.
7. Yield 4-6 servings.

olive oil, chicken, carrots, yellow onion, stalks celery, thyme, salt, chicken broth, extra wide egg noodles, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66382 (may not work)