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