Noodle-Loaded Chicken Soup

I don’t love soups that are overly brothy, but if you do, no need to include as many noodles as I did. No set rules here.

2 tablespoons olive oil
1/2 onion, chopped
1 large celery stalk, chopped
1 large carrot (or a handful of baby carrots) chopped
salt and pepper
1 32-ounce container chicken broth (about 4 cups)
1 large chicken breast, cut into thirds
angel hair, to taste (I used about a third of a 1-pound package), broken half with your hands

Add olive oil to a medium pot set over medium heat and add onions, celery, carrot, salt and pepper. Saute about 2 minutes until vegetables have slightly softened.

Add broth and bring to a boil. Add chicken, reduce heat, and simmer for about 12 minutes. Remove chicken from soup and shred with two forks. (The less artful you are the better.) Bring soup back to a boil and add pasta. When angel hair is cooked through — about two minutes — add chicken back to the post. Season to taste and serve.