Chicken Noodle Soup

We have been incredibly blessed by our friends, family, and church community as we have settled into life as a family of three...then four, over the past 6 months. Some good friends of ours brought us some amazing chicken noodle soup so I inquired about their "method." Though soup generally tends to be "my thing," my husband would certainly say that my traditional chicken noodle soup would not make the list of his favorites. So here is my new, and much improved, recipe for the classic soup :)

Chicken Noodle Soup
1 onion, chopped
2 c celery, chopped
2 c carrots, chopped
3 T oil, for frying
8 c chicken broth
2 c chicken, cooked, shredded
1/2 c lentil beans
egg noodles
6-8 peppercorns
2 bay leaves

Fry vegetables in oil in bottom of large stock pot for about 10 min. Add chicken broth, chicken, beans, noodles, peppercorns and bay leaves. Bring to boil and then simmer for about 45 min or until beans and carrots are soft.

P.S. Owen would highly suggest ensuring both peppercorns and bay leaves appear in your bowl when you eat this soup. Eating is apparently way more fun when you have to dodge things :)