Divide two tablespoons of olive oil into equal parts.
Cut into half-inch pieces, 1 pound of boneless, skinless chicken breasts
Black pepper and Kosher Salt
1 onion, diced
Peel and dice 2 carrots
2 stalks celery, diced
1 zucchini, chopped
1 yellow squash, chopped
4 cloves garlic, minced
Half a teaspoon dried thyme
Half a teaspoon of dried oregano
8 cups chicken stock
2 Bay Leaves
2 cups egg noodles
Cannellini Beans, 15 oz.
Half a cup of corn kernels, frozen or canned
1 sprig rosemary
Juice of one lemon
Fresh parsley leaves, 2 tablespoons
On medium heat, warm 1 tablespoon of olive oil in a large Dutch oven or stockpot. To taste, season chicken with salt and black pepper. Add the chicken to a stockpot, and cook for about 2-3 minutes until golden. Remove from pot.
Add the remaining 1 teaspoon oil to your stockpot. Add celery, onion and carrots. Stir occasionally and cook for 3-4 minutes.
Stir occasionally and cook the zucchini, squash, and garlic until they are tender and brown, approximately 2-3 minutes. Stir in oregano and thyme until fragrant. This should take about a minute.
Bring to a rolling boil, whisking in the chicken stock. Stir in the cannellini bean, corn, rosemary, and chicken. Reduce heat and simmer for 10-12 minutes. Add lemon juice, parsley and season to taste with salt and pepper.