Here's my easy Chicken Noodle Soup, perfect for these cold winter days. Here's what you'll need: 2 lbs chicken breast, cut in half, seasoned with seasoning salt 2 cartons of chicken broth (or 8 cups of homemade broth) 4 stalks of celery, small dice 1 small onion, diced 4 carrots, peeled and sliced thin 1 bay leaf Seasoning blend, salt and pepper 1 cup dried noodles, any kind! Here's how you make it: 1. Always start with prepping - wash and dice celery, carrots, onion, and the chicken. 2. Season the chicken generously with Gibsons. 3. Heat a large soup pot with olive oil, then add in the celery carrots, and onions, cooking until tender. Remove and set aside. 4. Into the same pot, add in a little more oil if needed, then the chicken breast. Sear on each side for 4-6 minutes until golden brown, but not fully cooked. 5. Once the chicken has browned on both sides, add the cooked veggies back into the pot, along with the broth, making sure to cover the chicken and veggies fully. 6. Add in a bay leaf and more seasonings. Bring to a boil, then turn down to a simmer. Cook for 20 minutes, until chicken has fully cooked through, then remove the chicken to a bowl and set aside. 7. Add 1 cup of your favorite pasta. I used pappardelle noodles and broke them as I tossed them in. 8. Shread the chicken with a fork into bite-sized pieces. 9. Once the noodles have cooked, add the chicken back in. Taste for seasonings, then serve. Cool completely, then extras can be frozen or refrigerated for 3 days. LTKVideo