Ingredients:

• 1 tablespoons Organic Avocado Oil
• 6 Chicken Tenderloins – boiled, then shredded. (Save water)
• 6 -1/2 Cups cold water – divided.
• 1 box (2 pouches) Lipton Chicken Noodle Soup
• 1 small Onion – diced.
• 2 Medium Carrots – sliced.
• 1 Small Rib Celery – sliced.

Directions:

1. In a medium saucepan boil the chicken in 2-1/2 cups of water until internal temperature reaches 165°on an instant read thermometer.
2. Shred the chicken and set aside.
3. Add oil to a 3.5 qt. Sauté Pan.
4. Sauté the sliced veggies in the oil over medium-high heat until the onions become translucent and carrots and celery begin to soften (3-5 minutes).
5. Add the Chicken and the water used to boil the chicken.
6. Cover and bring to a boil over medium-high heat for 5 minutes.
7. Add the balance (4 cups) of water along with both packets of the Lipton noodle soup mix to the pot. Stir until it is well dissolved.
8. Cover and cook for five more minutes over medium heat before serving.

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