Chicken Noodle Soup

A classic.  And for a reason.  This particular recipe uses curry - which gives it a slightly different taste and color.

Chicken Noodle Soup

1/4 c. extra-virgin olive oil

2 large carrots

1 small onion

2 stalks celery

grill seasoning

2 chicken breasts

salt and pepper

1/2 tsp. thyme

1/2 - 1 tsp. curry

1 can cream of chicken soup

2 c. water (or chicken broth)

cooked egg noodles

Heat half of oil in large soup pan.

Season chicken on both sides with grill seasoning and add to hot oil - cook until no longer pink.

Remove and set aside.

In same pot, add remaining oil with carrots and onion.

Cook until onion is translucent, about 8 minutes.

Add celery, thyme, curry, soup and water

Stir and bring to a low boil.

Shred chicken and add to pot.

Season to taste with salt and pepper.

Serve over egg cooked noodles.

I like to keep the noodles and the soup separate so they don't overcook and get soggy.

**For Freezing:

Ladle room temperature soup (without noodles) into freezer bags or containers and freeze.