Thai Chicken Noodle Soup

• 6 cups Chicken Broth
• 1 Medium Onion
• 3 cloves Garlic
• 2 cups Fresh Green Beans
• 1 cup Shredded Carrots
• Salt And Pepper
• 1-1/2 pound Chicken Breast
• 1 Bundle Thin Rice Noodles
• 1 bunch Fresh Bay Leaves, Chopped (optional)
• Juice Of One Lime (optional)

1. Pour chicken broth (I prefer low sodium) into a stock pot and heat on med/high heat.
2. While broth is heating, chop onion, garlic, jalapenos (use gloves!!) and green beans (I chop green beans about an inch in length) and place in pot with shredded carrots and broth. Bring to a boil. Salt and pepper to desired taste.
3. While vegetables are boiling, cut chicken into pieces and place in pot. Boil for 4-5 mins, then add rice noodles.
4. Continue to cook for another 8-10 mins till noodles are done. Remove from heat and garnish with chopped bay leaves and juice of lime, if desired. Enjoy!

chicken broth, onion, garlic, fresh green beans, carrots, salt, chicken, noodles, bay leaves

Taken from tastykitchen.com/recipes/soups/thai-chicken-noodle-soup/ (may not work)