Grandma's Chicken Noodle Soup

Directions

1. Heat olive oil in a large deep skillet or Dutch oven.

   

2. Add onion and half of the carrot and celery, finely chopped. Sauté for 3 minutes until onion is clear, then add garlic, salt, and pepper and stir for one more minute until garlic is very fragrant.

3. Add chicken pieces, thyme, poultry seasoning and 3 cups of the chicken broth and bring to a boil. Cover and reduce heat to low. Simmer for 30 to 40 minutes until chicken is cooked through.

4. Remove chicken and place on platter to cool.

5. Remove thyme sprigs and discard. Add remaining carrot and celery (with a larger chop), thawed Grandma’s Frozen Wide Egg Noodles, and remaining 1 cup of chicken broth. Cover and cook over medium heat for 15 to 20 minutes stirring occasionally.

6. While noodle mixture is cooking, remove skin and bones from chicken and discard. Shred or chop chicken meat and set aside. When noodles are tender add the chicken and frozen peas to the pot and stir. Cover and simmer for 5 more minutes.