1 ½cupselbow macaroni noodles; cooked according to package
salt and pepper to taste
Fresh dill or parsley as garnish
Instructions
Heat oil in a cast iron skillet on medium-high heat. Add chicken and brown both sides, cooking until chicken is cooked through and juices run clear. Allow chicken to rest for 2-3 minutes before chopping into bite sized pieces. Set aside.
While chicken is cooking, start the soup by heating a large stock pot on medium heat. Add oil.
Add carrots, celery and onion to the stock pot – and stir to coat with oil. Cook for 8 minutes, stirring occasionally.
Add salt, chicken stock, water and a bay leaf.
Adjust heat to high and bring soup to a boil. Once boiling, adjust heat to a medium-low temperature and simmer soup for 30 minutes before adding noodles.
Taste broth and add salt if needed.
Stir in chicken and continue cooking for a few minutes till everything is combined.
Just before serving, remove the bay leaf.
Garnish with fresh chopped dill or chopped parsley before serving.
Notes
You can easily prepare this soup using a rotisserie chicken or even leftover chicken from a Roast Chicken.
Make sure you cook the chicken to an internal temperature of 165°F. Use a digital meat thermometer to check for doneness.