This recipe has changed and evolved over the years. I have deepened the flavor of the broth with the addition of spices and added a burst of sweetness with the carrots. This is one of those dishes that can be easily modified to match what you have in the fridge as well as your family’s taste. Let your imagination run wild with what veggies you want to add. Potatoes, corn, asparagus maybe? I can’t wait to hear how you make it your own.

The egg noodle recipe can be found here

In a 6 qt stockpot, add:

• 1/2 of a large Onion, roughly cut

• 6 Carrots, roughly cut

• 3 stalks Celery, roughly cut

• 3 cloves Garlic, smashed

• 2 Bay Leaves

• 2 tsp. Salt

• Black Pepper to taste

• 8 cups Water

• 2 Chicken Breasts

Place a lid on pot and cook over medium heat for 30-45 minutes. Add:

• 1 tsp. Dried Thyme

• 1/2 tsp. Poultry Seasoning

• 1/2 tsp. Dried Rosemary

Cover and allow to simmer for 5-10 minutes. Taste and adjust seasoning as needed. Remove chicken and vegetables and cook egg noodles in broth according to package (or recipe) directions.

Tear meat into good, bite size chunks and add back to broth and cooked noodles. Pour in cooked vegetables. Add:

• 1/2 cup frozen Peas

• A handful of fresh Spinach

Stir to combine. Make a slurry of:

• 2 heaping tsp. Cornstarch

• a splash of Water

Stir to combine into a smooth solution. Pour over Chicken & Noodles and cook for an additional 2-3 minutes to thicken broth. If broth is not to your desired thickness, add additional cornstarch slurry a little at a time. Serve and Enjoy!