Chicken Soup for Two

I've done a chicken soup on these pages before, but they were large recipes, for four or more people.  The challenge is to make these recipes suitable for one or two people, which is sometimes not so easy.  But this one truly is.  The key is to find Better Than Bouillon, a great extract that enhances chicken stock flavor immensely.

INGREDIENTS

1 boneless chicken breast or thigh, cubed
1/4 onion, finely chopped
2 celery stalks, cut on a slight bias
2 cloves crushed garlic
1 tbsp olive oil
1 box low sodium chicken stock
1 heaping teaspoon Better Than Bouillon chicken extract
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 cup frozen mixed vegetables
1 cup dried egg noodles
salt and pepper to taste

Heat the oil in a medium saucepan over medium high heat. Dice the onion and celery and saute until the onions are clear.  Add the garlic and spices, continuing to saute until the garlic is fragrant. Take care not to over salt, as the chicken stock extract has plenty of salt already. At this point add the chicken and cook until it is no longer pink.  Add the Better than Bouillon and stock, bringing to a boil.  Cover and reduce the heat to medium.

Now add the dried noodles and the frozen mixed vegetables. cover until the noodles are soft..  Serve with a crusty bread or crackers and a dry white wine!