32ozchicken stockat least. Probably more like 48 oz (I typically use Kitchen Basics)
6small red skin potatoesdiced
6ozhalf a bag wide egg noodles
palm fullabout 1 Tablespoon poultry seasoning
1teaspoonMontreal chicken seasoning
1Tablespoonor so - about a turn of the pan olive oil
salt & pepper to taste
Start by prepping all the veggies and chicken. I like to do the veggies first, so the cutting board doesn't have chicken germs on it. Dice the onion, potatoes, celery, and carrot into similar sized pieces. Set aside.
Thinly slice the chicken into small pieces. Season however you like - I used lemon pepper, a little salt, and Montreal chicken seasoning.
Heat a large pot over medium high heat. Add in the butter and olive oil until melted and fully combined.
Add in the diced veggies and season with salt, pepper, and poultry seasoning. Let it cook until they are tender - about five minutes. Stir frequently.
Once tender, add in 32 oz of chicken stock and the bay leaf. Bring to a boil.
Once boiling, add in the chicken and noodles. Stir.
Cook for about 10 minutes until the chicken is fully cooked and the noodles are soft. If necessary, add more chicken stock. This will probably depend on how many noodles you add. Also, I like to keep a little chicken stock on hand for when you're warming up a bowl of soup. The noodles and potatoes tend to soak up the liquid so it's nice to have some extra to add, if needed.
Dish up and serve. I picked up some ciabatta rolls from the market or you can add your favorite crackers.