Classic Chicken Noodle Soup (prep time about an hour)

3 boneless, skinless breasts (you could also do thighs if you like dark meat or both dark & white)

½ white onion, sliced

2 cloves garlic, finely diced

2 ribs celery, sliced

One large carrot, sliced

2 C. frozen peas

1 C. sliced mushrooms

2 C. chicken stock

1 Tbl. Poultry seasoning

1 tsp. rubbed sage

½ tsp. rosemary, crushed

Salt, pepper

¼ C. soy sauce

2 Tbl. Olive oil

½ package of extra wide egg noodles

Heat the olive oil in a large stock pot over medium high heat.  Add chicken and cook until almost cooked all the way through. It can be a little pink in the middle since it will finish cooking in the soup. Remove from the pot and set aside. Once it’s cool enough to handle cut into cubes or shred the meat, whichever you prefer. Turn up the heat a little on the pot. Add a little more olive oil if needed. Put onion, carrot and celery in the pot and cook until almost tender then add the garlic and mushrooms. Saute until mushrooms and garlic are tender, but don't let the garlic brown. Pour in the chicken stock, frozen peas, herbs, salt and pepper. Bring up to a boil and add the chicken back into the pot.  Pour in soy sauce then add salt and pepper to taste.  When soup comes back up to a simmer, stir in the egg noodles and continue to simmer until the noodles are done.  Serve with crusty bread for dunking.

Questions about any of the recipes can be emailed to Kathy@wnbf.com.