Ingredients
1 lb boneless, skinless chicken breast or thighs
1 tbsp olive oil
8 cups chicken broth
2 tbsp butter
2 tbsp flour
3 carrots, sliced
3 celery stalks, sliced
1 onion, diced
1 habanero pepper
3 - 4 garlic cloves, minced
1 tsp dried thyme
1 bay leaf
2 tsp Onion powder
2 tsp Garlic powder
2 tsp Garlic and herb seasoning
Salt and pepper to taste
2 cup egg noodles or rice (optional)
Fresh parsley , chopped
Directions
Step 1
Season chicken with salt and pepper on both sides.
Step 2
In a large pot, add olive oil, sear chicken for 3-4 minutes per side. Remove chicken and set aside.
Step 3
Add butter, carrots, celery, habanero, and onion to pot. Saute until soft. Add garlic and cook for additional 1 minute then stir in flour.
Step 4
Pour in the chicken broth . Add the bay leaf , thyme, parsley, onion powder , garlic powder, and garlic &herb seasoning. (If adding salt wait till the end)
Step 5
Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 mins or until chicken is cooked through.
Step 6
Remove the chicken from the pot and shred it with 2 forks.
Step 7
Add the shredded chicken back into the pot and stir to combine
Step 8
Add the egg noodles to the soup and cook according to package (about 8-10 mins)
Step 9
Taste and adjust salt and pepper as needed. Remove bay leaf .
Step 10
Serve hot
