the weather is dreary to say the least. The children are sick and home for winter holidays. We decided to nourish ourselves with simple chicken noodle soup. It was finished way faster than we made it. 

  
Ingredients:

One Bone in chicken breast

Two cloves of garlic 

A few slices of onion 

1/4 onion chopped finely

A few carrots cut up

One celery rib chopped finely

A sprig of thyme

1/2 packet of egg noodles

Cups of water
Method:

Slow cook in your instapot the chicken with onion and one clove of garlic, if you don’t want to slow cook, you can boil the chicken. I slow cooked in the instapot for 2 hours and the chicken was done. Take the chicken out, and strain the broth, keeping the broth and discarding the onion and garlic. 

In a teaspoon of oil, add the chopped onions, other clove of garlic and celery. Sauté, and then add the carrots. Add the chicken stock, 1 or 1.5 cups of water, a few pinches of salt and bring it to a simmer. Take the chicken off the bone and cube it, add to the soup. Also add the thyme. 

 If the carrots are cooked, take off heat, add the egg noodles and cover. It takes about 5-8 mins for the egg noodles to cook off the heat, but we like our noodles softer so I cook with the heat on for a few minutes as well.