Chicken Noodle Soup Recipe
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Yields: 4
Instructions
Place your pot or Dutch oven on medium heat then melt the butter Add the onion, celery, carrots and garlic then sauté for 5 minutes After 5 minutes add the chicken. Season with the basil, salt, pepper, thyme and oregano then mix until well combined Pour in your chicken broth then add the bay leaf then bring your soup to a boil Add the egg noodles and cook for 6 1⁄2 minutes After 6 1⁄2 minutes add the parsley then give your soup a final stir.
Ingredients
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Rotisserie Chicken Notes: 1
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stalks celery Notes: 2
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onion Notes: 1 Cup
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Baby Carrots Notes: 1 Cup
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egg noodles Notes: 10 oz
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garlic Notes: 3 cloves
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butter Notes: 1 Tbsp
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chicken broth Notes: 9 Cups
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thyme Notes: 1 tsp
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oregano Notes: 1 tsp
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bay leaf Notes: 1
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basil Notes: 1 tsp
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salt Notes: 1 tsp
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black pepper Notes: 1/2 tsp
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parsley