Chicken Soup Francaise

• olive oil↗2 tablespoons
• medium yellow onion↗1

  coarsely chopped

• garlic cloves↗3

  thinly sliced

• large red bell pepper↗1

  cored, seeded, and diced

• large green bell pepper1

  cored seeded, and diced

• medium zucchini2

  halved lengthwise and sliced 1/4 inch thick

• dried marjoram1⁄2 teaspoon

  crumbled

• (8 ounce) can tomato sauce↗1
• basic chicken stock↗4 3⁄4 cups

  I use Basic Chicken Stock

• broad egg noodles↗6 ounces
• boneless skinless chicken thighs↗1 1⁄4 lbs

  cut into 1/2 inch cubes

• salt↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan over moderate heat for 1 minute. Add the onion and saute until limp, about 5 minutes. Add the garlic and saute 1 minute more.

2. 2

   Stir in the red and green peppers. Cover, and cook over moderately low heat, stirring occasionally for 5 minutes. Add the zucchini and marjoram, cover, and cook, stirring occasionally, for 7 minutes.

3. 3

   Add the tomato sauce, cover and simmer for 5 minutes. Then add the stock and bring to a boil over high heat. Add the noodles, cover, and boil for 5 minutes. Add the chicken and salt, reduce heat to medium, cover and simmer until the chicken is cooked. Enjoy!