Chicken Noodle Soup

Ingredients:

1 tbs. salted butter

1 small white onion, chopped

1 cup chopped celery (about 2 stalks)

2 large garlic cloves, minced (I use jar minced garlic)

9 cups chicken broth

2 1/2 cups chopped or shredded rotisserie chicken

10 oz. egg noodles

1 cup chopped carrots

1 bay leaf

1/2 tsp. dried oregano, or sub Italian seasoning

1/2 tsp. dried basil, or sub Italian seasoning

salt and pepper, to taste

​

Directions:

1. In a large pot add the butter and melt over medium heat. Once the butter is melted and the foaming subsides, add the onion and celery and cook until just tender and the onion is translucent, about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.

2. Add the chicken broth to the pot, followed by the chicken, noodles, carrots, bay leaf, oregano, basil, salt, and pepper. Give everything a stir, increase the heat to high and bring to a boil. Once boiling, reduce the heat to a simmer (medium-low heat) and cook for 20 minutes.

3. Remove the bay leaf, and season the soup with salt and pepper again, to taste. Serve.

​

​

​

​

Recipe from: Food Folks and Fun