Chicken Noodle Soup

Since it's cold outside, and people seem to be dropping like flies around here,  I thought a great chicken noodle soup recipe was in order.  Hopefully it'll help those who are sick feel better, and warm up the rest of us.

Ingredients:
1/3 yellow onion (diced)
3 cloves of garlic diced
2-3 boneless skinless chicken breasts (depending on how much meat you like in your soup)
1/3 lb sliced carrots (I usually use about 1/2 package of frozen sliced carrots)
1 1/2 C frozen peas
8 C chicken stock (2 large boxes of Swanson, low sodium, no MSG works great)
Amish style noodles (or noodles of your choice, I like a hearty noodle with this over egg noodles)
Salt and Pepper to taste
optional: some thyme

In a large, thick bottom sauce pan (you know that large one you use to boil all those potatoes for Thanksgiving) brown the chicken breasts.  You may want to add a dash of olive oil so that it doesn't stick too bad.  You want that browned appearance to the meat and pan which will be deglazed later.
When chicken is almost done cooking add the onions, cook for a couple minutes until chicken is completely cooked.  Remove chicken from the pan and allow to cool so that you can cut it up into small chunks.  Add garlic to the pan and after just a few seconds add a splash of chicken stock to keep garlic from burning.  Add the sliced carrots.  Allow all this to cook slightly while stirring to deglaze the pan.  Then add the remainder of the chicken stock.  Turn up heat to bring to a boil, return chicken once you have cut it up to the pan.  Add salt and pepper to taste, and if desired about 1/2tsp of thyme.

Once the soup is boiling add the noodles of your choice (again I recommend a hearty noodle) and simmer until noodles are fully cooked (with Amish noodles this takes about 20 min, but will depend on the type of noodle used).  At the last minute add the frozen peas to the soup (they cook almost instantly so don't need to be in but a minute).

Enjoy!