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

Parsley

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!!