Chicken Noodle Soup
Celebrate Fall with a big bowl of warm, comforting soup!
Ingredients
- 1 cup onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 Tbsp butter or olive oil or a combination of both (I prefer all butter)
- 8 cups low sodium chicken broth 64 ounces
- 3/4 tsp thyme
- 3 small bay leaves (or 2 large ones)
- 1/2 tsp dried parsley
- 3 cups diced, cooked chicken
- 8 oz egg noodles (or any homesyle noodle)
- salt and pepper to taste
Instructions
- To a large pot, add butter over medium-high heat.
- Once butter is bubbly and melted, add onion, carrots and celery. Saute about 5-10 minutes until slightly tender.
- To the same pot, add chicken broth, thyme, bay leaves and parsley. Bring to a simmer.
- Cover and simmer 15-20 minutes.
- Add diced chicken. Cover again and simmer another 10 minutes, or until vegetables are very tender.
- Add noodles, cover, and cook long enough for them to become al dente, or soft, but with a bite. Remove bay leaves before serving. Taste to see if it needs more salt. Enjoy!