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Chicken Noodle Delight
½ cup chicken breast or thigh pieces, cooked and diced
½ cup dry egg noodles
¼ cup baby carrots
¼ cup celery
1 sprig thyme, finely chopped
1 bay leaf
½ cup organic low-sodium chicken stock
2 cups water
In a stock pot, bring water to a boil. Add noodles and cook until tender, about 10 minutes.
In a pan sauté celery, carrots, and onion in olive oil until softened. Add salt, pepper, thyme and continue for two minutes. Add bay leaf, chicken, chicken stock and simmer for 10 minutes.
Remove bay leaf. Pour noodles and chicken mixture into a food processor and blend until smooth. Add more chicken stock if needed or dry rice cereal for more density.
