Description
Chicken noodle soup made easier! Nothing beats this classic blend of herbs, garlic, veggies, chicken and noodles in a warm broth.
Ingredients
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- 1 Rotisserie chicken, meat removed
- 3 tbsp butter
- 1 onion, chopped
- 4 stalks celery chopped
- 2 large carrots, copped
- 8 clove garlic, minced
- 3 thyme sprigs
- 2 bay leaf sprigs
- 8 oz egg noodles
- 6 cups chicken broth or bone broth
- 1 tbsp lemon juice
- Salt and pepper for seasoning
- Fresh parsley
Instructions
- In a pot over medium heat, melt 3 tbsp of butter. Add in chopped onions, celery, carrots and garlic and cook down until onions are soft. Celery and carrots may still be a little crunchy and that’s okay. They will cook down in the broth later.Add in garlic and herbs.
- Add in fresh thyme and stir until incorporated and fragrant. Pour in broth and drop a couple bay leaves in. Let the broth, veggies and herbs simmer for 10-15 minutes.
- Toss in chicken and simmer for a couple more minutes.
- Lastly, add in egg noodles and cook until al dente. This should take 5-10 minutes. Note: If you’re not serving immediately, cook egg noodles separately and add to each bowl when your ready to eat.
- Serve hot. We recommend topping with fresh parsley and cracker crumbs. Or even serve with a side of bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes