Zesty Chicken Noodle Soup
Source: Mother’s Apron Strings
1 Tbsp. olive oil
1/2 lb. fresh mushrooms, thinly sliced
1/2 c. red onions, chopped
Chicken broth – you need roughly 56 oz. in whatever combination you want (cartons, cans, etc.)
1 lb. boneless, skinless chicken breasts, diced
1 garlic clove, minced (or 1 Tbsp. jarred diced garlic)
1/4 lb. angel-hair pasta, broken into 1″ pieces
2 plum tomatoes, diced (or a can of petite diced tomatoes, rinsed and drained)
1 Tbsp. fresh flat-leaf parsley, chopped
1 tsp. fresh thyme, chopped
Heat olive oil in a large stockpot.
Add mushrooms and onions and cook over medium heat about 5 minutes. Onions will be translucent.
Add chicken and cook for 5 minutes. Then add broth and garlic, simmer on medium-high heat about 10 minutes.
Stir in pasta, tomatoes, parsley and thyme and cook 5 minutes more.