Made on the Spot Chicken Noodle Soup

You ever have those days, you know end on the week, most of the food in the pantry and freezer is gone, but no money for groceries for a couple more days. Well, that is where this recipe comes in.

1 chicken breast uncooked, chopped into a small dice
4 to 6 cups of your favorite chicken broth
1 TB olive oil
1 onion diced
2 carrots thinly sliced
3 celery stalks thinly sliced
whole bay leaf
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp garlic powder
salt and pepper to taste
2 cups uncooked small thin pasta (if you use spaghetti here break it up into bite size pieces)

In a large pot add chicken broth and bay leaf and bring to a boil, reduce heat and simmer.

In a large frying pan saute' carrots, celery in the olive oil over medium heat for 5 minutes then add the onions and cook until onions are translucent. Don't let get to brown.

Add veggies to broth. Put frying pan back on stove and let it get steaming hot and then add in the diced chicken a little bit at a time, then stir, stir, stir. When chicken is browned but not necessarily cooked thru add alittle broth to the pan and scrap all the goodies off the bottom of the pan and pour it all into the large pot. Add the pasta and cook according to package, probably 10 to 12 minutes. Serve 4 to 6.

This didn't last long in my house. It was so fresh and light and yummy. Even my daughter ate it.