INGREDIENTS
1 tbsp
olive oil, divided
1 1/2 lb
boneless, skinless chicken thighs, each cut into quarters
salt, pepper, and garlic powder
1 1/2 tsp
thyme
1 tsp
oregano
1
large yellow onion, sliced thin
28 oz
chicken broth
28 oz
Italian style diced tomatoes
1 can
Bush's Cannellini Beans, drained and rinsed
1/2 lb
carrots, sliced
6 oz
egg noodles
1 cup
frozen peas