Chicken Noodle Soup

• 1 lb Thin Sliced Chicken Breasts
• 2-3 peeled, sliced carrots
• 2-3 stalks of celery, sliced thinly
• 1 whole large onion, diced
• 2 cloves of garlic mined
• 1 tbsp poultry seasoning
• 1/2 tbsp dried basil
• 1/2 tbsp oregano
• 1/2 - 1 tbsp salt
• 56 oz. chicken stock
• 1(14 oz can) vegetable stock
• pepper, to taste
• 1 16 oz bag frozen egg noodles

Sauté onion, garlic, carrots, and celery on medium high until soft and fragrant for about 10 minutes in large stock pot. Next, add the chicken and vegetable stock along with basil oregano, basil and poultry stock.

Meanwhile, Season boneless chicken breasts/thighs with salt, pepper, garlic powder, and a little poultry seasoning. Sauté for around 6-10 minutes in 1 tbsp olive oil on medium high heat (depending on thickness) and allow to rest for AT LEAST 3-5 minutes. After resting, cut chicken into cubes and add to broth

Bring chicken broth and spices to boil then add frozen egg noodles. Simmer for 20-30 minutes and then serve . =)  Enjoy!!!