A fresh take on chicken noodle soup.
Begin by boiling six cups of small noodles to al dente. Cut three chicken breasts into small pieces and saute in olive oil with plenty of rosemary, thyme, pepper and salt to taste.
Add five cups of chicken soup broth to a cold crock-pot and squeeze in two limes and five lemons into the broth. Add about half the portion of noodles, drained and stir. Continue to drop in half the chicken. Add half the remaining extra virgin olive oil into the mixture and continue to stir and sprinkle on salt. Stir and turn on the crock-pot onto the high setting.
Simmer in the crock-pot on high for 1 hour and then check the soup and bolster in additional ingredients. Add the additional noodles and chicken. Put in the remaining oil. Sprinkle with parsley. Add in more chicken soup broth to fill the crock-pot. Salt and pepper to taste and simmer for 2 hours again in the crock-pot.
Six cups of small noodles
Three chicken breasts
Two cups extra virgin olive oil, for sautéing and the rest into the soup
Rosemary and thyme
Ten cups of chicken soup broth
Salt and pepper