Wide Rice Noodle Chicken Soup

Ingredients

• 4 cups deboned, skinned chicken breasts cut into one inch chunks
• 1 small onion sliced
• 1 cup celery coursely diced
• 2 cups fresh carrots thinly sliced
• 4 tablespoons olive oil
• 8 cups water
• 4 chicken bouillon cubes or 4 tablespoons chicken bouillon base
• 5 small bay leaves
• 2 tablespoons finely chopped fresh parsley
• Parsley sprigs for garnish if desired.
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 6 ounces wide rice noodles

Directions

1. In 4 quart pot saute chicken pieces and onion in olive oil. Cook until the chicken is done, (not pink in the middle) and nicely browned.
2. Add remainder of ingredients except noodles and simmer until carrots are tender. Remove the bay leaves.
3. To help prevent mushy noodles, ten to fifteen minutes before serving the soup, add the noodles and boil for 10 minutes. Garnish with freshly chopped parsley and sprigs if desired.