Chicken Noodle Soup

1.5 lbs. Chicken Breasts
6 Carrots
4 Celery Stalks
1 Medium Yellow Onion
2-3 Cloves of Garlic
Chicken Stock
Egg Noodles
Olive Oil
2 T. Butter
Salt & Pepper
Ground Thyme
Cayenne Pepper

Add Olive Oil to a hot Dutch Oven. Brown Chicken, both sides until cooked through. Cut into bite-sized chunks and set aside. Sauté onion and garlic in olive oil and a pat of butter. Add diced carrots and celery. Cover with chicken stock. Add noodles 30 minutes before serving. Warms the heart and cures whatever ails you. Enjoy!!

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