Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless chicken breasts, diced
• 2 carrots, diced
• 2 stalks of celery, chopped
• 1 onion, chopped
• 2 or 3 cloves roasted garlic
• thyme (to taste)
• salt and pepper (to taste)
• 4 cans chicken broth
• Frozen vegetables of your choice
• 1/2 pound (half bag) extra-wide egg noodles (or you can make your own if you are creative like we are)

Heat the olive oil over medium-high heat, in a large soup pot.
Add the diced chicken breasts to the pot and brown.
Add vegetables, thyme, salt and pepper.
Reduce heat to medium and cover the pot.
Let the vegetables sweat for 5 - 10 minutes.
Add chicken broth and bring it to a boil.
Add vegetables and noodles.
Cook 10 minutes, or until noodles are tender.

Lookin’ for the perfect dinner tonight? Look no further. Here is a recipe from Venomous Kate that will tempt your tummy. I know what I’m havin’ for dinner tonight.

Kate’s Garlicky Chicken with Spinach

Please disregard the growling noise that might be emanating from your speakers. My stomach can get pretty loud when it demands food.