Now that the weather is turning colder I am on a soup kick. I love to cook up extra and freeze in individual serving containers to save time for future meals ;-)

Ingredients:

• 4 boneless skinless chicken thighs
• 3 cans chicken broth
• 4 whole garlic cloves, peeled
• 1 small onion, chopped
• 1/2 tsp thyme
• 1 bay leaf
• 1 carrot, sliced
• 3 celery ribs, sliced
• 1/4 tsp. salt, plus small pinch for sauce
• 1/8 tsp. pepper
• 4 oz egg noodles
• 1 Tbsp. plus 1 tsp mayonnaise
• 1 pinch red pepper, crushed or flaked

Directions:

Combine chicken, broth, garlic, onion, thyme and bay leaf in large pot and bring to a boil over medium high heat.

Reduce heat to medium low and simmer, covered, 45 minutes or until garlic is soft and chicken is tender. Remove chicken, garlic and bay leaf from pot. Add carrot and celery to pot and simmer over medium low heat for 15 minutes.

Meanwhile, cook noodles according to package directions, mash garlic and shred chicken. Combine mashed garlic, mayonnaise, red pepper and small pinch of salt in small bowl.

Return chicken to pot, reduce heat, stir in garlic, mayonnaise, red pepper and salt sauce. Add noodles, stir and serve.

By Deeli from Richland, WA